Ingredients (for 2)

~3 tbsp Olive Oil

~1 tbsp Butter

~3 Shallots, diced

~2 Cloves Garlic, sliced

~200g Oyster Mushrooms

~100g Chestnut Mushrooms

~10g Dried Wild Mushrooms

~1 Glass of White Wine

~750ml good Veg (or chicken) Stock

~200ml Double Cream/Creme Fraiche)

~Handful of chopped chives or parsley

1. Pour 250ml of hot water over your dried mushrooms in a bowl and allow to soak for 15 mins. Drain, adding the liquid to your stock, and cut the mushrooms up.
2. Heat a heavy saucepan on medium-high heat, add 2 tablespoons of olive oil and 1 of butter and fry the mushrooms in batches, so as not to overcrowd the pan, removing them and setting aside on a plate when brown at the edges.
3. Add another tablespoon of oil to the same pan and fry the shallots on a low-medium heat for 6 or 7 minutes until soft, add the garlic and cook for 2 minutes.
4. Add the wine and boil down for 2 minutes to a glaze, then add 300ml of the stock and boil down again for another 3-4 minutes. Add all the mushrooms back in with the rest of the stock and simmer for 5 or so minutes until they are nice and tender.
5. Puree the mixture in a blender, leaving just the odd chunk or two of mushroom intact. Return to pan, add the cream and simmer for 5 minutes before seasoning and sprinkling the chives or chopped parsley in. Enjoy!