- 1 shallot, chopped
- 2 PnP garlic cloves, chopped
- 2 knobs PnP butter
- 1 punnet white mushrooms, sliced
- 1 sprig PnP thyme
- 125 ml PnP dry white wine
- 250 ml PnP thick cream
- 1 dash salt and milled pepper
- Sauté shallot and garlic in a knob of butter and set aside.
- Heat the remaining butter and brown mushrooms.
- Return shallots to pan.
- Add thyme, wine and cream.
- Simmer until reduced by half.
- Season and serve.