skip to Main Content

Great with Pasta, Steak or Chicken


300g or mixed mushrooms, sliced

2 garlic cloves, crushed

20g of butter

50ml of white wine

125ml of Veg stock

250ml of double cream

30g of grated Twineham grange, (Parmesan style cheese made in Sussex)

20g of chopped fresh parsley

1 sprig of thyme


Sauté the mushrooms in the frying pan with the butter, until golden, try not to stir to much or water will come out the mushrooms and they will stew not stir,

Add the garlic and sprig of thyme to the mushrooms, then add the wine this will de-glaze the pan for lots of extra flavors, reduce the wine until almost completely gone, then add the stock and cream and simmer for 2-3 minutes until starting to thicken,

Stir in the Twineham Grange this will thicken the sauce again, lastly season to taste and add the chopped parsley.

Back To Top