Ingredients

• Glug of vegetable oil
• 1 large onion – diced
• 1 leek – finely diced
• 500 g mushrooms – roughly chopped
• 1 Tbsp minced garlic
• 1 Tbsp flour
• 1 cup dry white wine
• 1 pot of double cream
• A handful of grated parmesan cheese
• A handful of roughly chopped parsley
• Salt and pepper to taste
• Pappardelle pasta or rice to serve

Method

1. Heat the vegetable oil in a pan and then sautee the diced onion
2. Add in the leek and continue to sautee
3. Drop in the mushrooms and minced garlic then fry for a further 5 minutes
4. Add the white wine and bring to the boil to cook off the alcohol before adding the cream
5. Bring back up to a medium heat for a few more minutes before adding most of the parmesan and parsley in
6. Serve over rice or pasta with parmesan cheese and parsley sprinkled over top