1TB Olive Oil
1 Small Brown Onion Finely Diced
1 Clove Garlic Minced
5 Sprigs Thyme Finely Chopped
4 Field Mushrooms Roughly Chopped
6 Button Mushrooms - Quartered
50ml Red Wine
150ml Beef Stock
Salt and Pepper
In a small saucepan cook the onion and garlic in the olive oil until slightly golden.
Add the thyme and mushrooms and cook well over a medium heat to achieve a nice colour.
Add the red wine and reduce by half.
Add the beef stock and reduce by half again.
Add the cream and reduce over a low heat until thickened. Season with salt and pepper.
Chef's Tip: If you want to send the flavour of your sauce through the roof - consider soaking and adding some Porcini mushrooms or a tiny amount of truffle!