Ingredients

• 45ml/3 tbsp olive oil

• 450g/1 lb fresh mixed wild and cultivated mushrooms such as ceps, shiitakes or oysters, sliced

• 3 spring onions, sliced

• 2 garlic cloves, crushed

• 30ml/2 tbsp dry sherry or vermouth

• 300ml/1/2 pint soured cream or crème fraiche

• 15ml/1 tbsp chopped fresh marjoram or thyme leaves

• chopped fresh parsley, to garnish

Serves 3-4

Method:

1. Heat the oil in a large frying pan and fry the mushrooms gently, stirring them from time to time until they are softened and just cooked.

2. Add the spring onions, garlic and sherry or vermouth and cook for 1 minute more. Season well with salt and pepper.

3. Stir in the soured cream or fraiche and heat to just below boiling. Stir in the marjoram or thyme, the scatter over the parsley.

4. Serve with rice, pasta or boiled new potatoes.