Serves 4 as a side
Melt 30g butter with 1 tbsp olive oil in a pan over a medium-high heat. Add 250g sliced mushrooms and cook for 5-6 minutes until softened. Add 2 crushed garlic cloves and cook for one minute. Stir in 120ml double cream, 30g grated Parmesan (or vegetarian alternative), 50g cream cheese, 1 tsp Italian seasoning, a pinch of salt and plenty of black pepper. Cook for 2-3 minutes, then serve immediately.
This recipe is so versatile! Enjoy on toast, stirred through cooked pasta or over steaks, chicken or salmon.