• 500 g roasted oyster mushrooms with thyme if you used it
• 1 large onion or 2 shallots, finely chopped
• 2 garlic cloves crushed
• 30 g butter about 2 tbsp
• 1 tbsp olive oil
• 250 ml double cream
• 100 –150 ml vegetable stock or water to loosen
• Black pepper
• ½ –1 tsp Maggi or soy optional but excellent
• Lemon juice to finish

Optional upgrades (choose one):

• 30 g grated Comté or Parmesan
• A splash of white wine before blending
• Fresh herbs thyme, parsley