Creamy Mushroom Sauce
In a large pan, heat the 1 tsbp olive oil and add the 350g of halved mushrooms, 1 diced onion and 1 minced garlic clove. Fry all the ingredients for 7 minutes until golden brown, string from time to time.
Add 1tbsp butter with a handful of chopped parsley and season with pepper and salt. Fry for 3 more minutes, pour in 200ml of double cream and simmer gently for 5 minutes until the sauce has thickened.
Add 3 tbsp of Geo Watkins Mushroom Ketchup. Garnish with a little more chopped parsley and serve with toasted sourdough.