• 1 tablespoon oil
• 20g butter
• 1 onion
• 200g mushrooms
• 2 cloves of garlic
• 150ml white wine / chicken stock
• 150ml creme fraiche
• 1 tablespoon parsley
• ½ teaspoon black pepper
• A pinch of salt

1. Put the oil and butter in a frying pan and fry the onion until soft.
2. Add the mushrooms and garlic and fry for 3 minutes.
3. Add the pepper and salt, then the wine or stock and cook for a few minutes on a medium heat until the stock reduces.
4. Finish with the creme fraiche and parsley, bring to the boil.
5. You can use it as a sauce on chicken, gammon or on top of sourdough toast!

Recipe by Elwen Roberts for Prynhawn Da

Instagram - elwen.roberts