Ingredients

• 1 cup button mushrooms

• 1 tbsp. butter

• 2-3 cloves garlic, peeled and crushed

• 1 small onion, approximately 100 gm, peeled and chopped

• 3 tbsp. Port (any substitute fortified wine, for countries where people do not have port)

• A pinch of vegetable stock powder/part of a cube

• 1/2 cup double cream

Instructions

1. Take button mushrooms, remove the stalks and slice leaving the caps whole.

2. In a heated pan add butter, garlic and chopped onion with the mushrooms on top.

3. Just as the garlic is starting to brown, add a half glass (three tablespoons) of port. Simmer for a minute and add a pinch of vegetable stock cube, and double cream. As soon as it comes to a simmer, serve.

Notes

• Andrew Taylor is the chef-proprietor of Crumplehorn Inn in Polperro, Cornwall.