- 250 g fresh button mushrooms
- 2 cloves garlic, chopped
- 1 tablespoon salted butter
- 1/2 cup vegetable/chicken stock (you can also use white wine if you do consume alcohol)
- 2 tablespoons heavy cream
- 2 tablespoons finely grated parmesan cheese
- Black pepper to taste
- A fat pinch of mixed dried herbs
- Melt the butter in a frying pan. Add garlic and saute for a minute.
- Mix in the mushrooms and fry for 2-3 minutes.
- Pour in stock and cook for 5 minutes.
- Mix in cream, black pepper, dried herbs and parmesan.
- Cook till sauce thicken and you can serve with crusty bread to mop up the sauce.
