- 30ml (2 tbsp) olive oil
- 30ml (2 tbsp) butter
- 300g porcini mushrooms
- 10ml (2 tsp) sherry vinegar
- 45ml (3 tbsp) fresh cream
- 15ml (1 tbsp) chives, finely chopped
- salt, to taste
Heat the oil in a large frying pan over medium heat. Add the butter and, when melted, add the mushrooms and sauté until caramelised.
Add the sherry vinegar and reduce right down.
Add the cream and chives, and season with salt.