Step 1

Heat the butter (or oil) in a large frying pan on medium heat. Finely chop the shallots and add to the melted butter.

Step 2

After a few minutes add the crushed garlic and cook until the onions are soft.

Step 3

Chop/slice the mushrooms so they are roughly the same size. For the king oyster mushrooms I shredded the stalks.

Step 4

Add the mushrooms to the frying pan and let cook for about 15 minutes. You want them to have absorbed the water they release. They should be turning golden and have reduced a lot in size.

Step 5

Add the wine (or water) and crumbled stock cube. Let simmer until almost fully reduced.

Step 6

Now add the oat cream, mustard ad dried herbs. Leave to gently simmer for 5-10 minutes until the sauce has thickened a bit. Taste and season with salt and pepper.

Step 7

Top with parsley and serve with rice and garlic bread!