1 clove garlic, finely chopped
1 Portobello mushroom, finely chopped
½ onion, finely chopped
1 tsp chopped fresh parsley
salt and freshly ground black pepper
1 tbsp olive oil
200ml/7fl oz hot chicken or vegetable stock
25g/1oz unsalted butter, chopped
50ml/2fl oz double cream
50ml/2fl oz white wine