400g Mushrooms, your choice - sliced or left whole for little ones
1 shallot finely chopped
1 clove garlic, minced
300ml Avonmore fresh cream
Hand-full fresh, chopped flat-leaf parsley
Salt and black pepper
Heat the oil over a medium heat and add the shallot and garlic, cook for a few mins until soft. Add the more robust mushrooms and cook for a few minutes, followed by the more delicate ones, cook for two more minutes.
Add the sherry and cook off for a minute, pour in the cream and bring to a bubble
Season with the salt and pepper and throw in the parsley. Serve immediately on rice or toast.