- 25g/1oz unsalted butter
- 1 clove garlic, finely chopped
- ½ shallot, finely chopped
- 75g/3oz porcini mushrooms, rehydrated in warm water and roughly chopped
- 50ml/2fl oz double cream
- Melt the butter in a small saucepan over a medium heat. Add the garlic and shallot and fry gently for two minutes, or until softened.
- Add the porcini mushrooms and double cream and simmer gently for five minutes.
- Serve warm with steak or other cooked meat.