Ingredients
25g butter
150g brown closed cup mushrooms, sliced
1 clove garlic, crushed
150ml vegetable stock
4 tbsp dry sherry or Champagne
Pinch of grated nutmeg
Salt and freshly ground black pepper
4 tbsp double cream
To garnish:
Thinly sliced brown mushrooms and chopped fresh herbs
Method
Heat the butter in a medium size pan, add the mushrooms and garlic and sauté over a high heat for 3-4 mins or until golden brown. Add the stock, cover and simmer the mushrooms for 5 mins or until tender. Season to taste.
Use a hand blender to blend the mushrooms until they are smooth. Pop the mixture into the fridge to cool.
Once sufficiently chilled remove the mixture from the fridge, add the alcohol and cream and blend again until light and frothy. Quickly divide the mixture between small glasses, decorate with the sliced mushrooms and chopped fresh herbs if liked and serve immediately