Heat the olive oil and butter in a frypan. Add the onion and cook until soft.
Add the mushrooms and cook until they are golden. Next add the garlic and cook for a further two minutes.
Add the water, seasonings, stock powder, mushroom soup powder and the Italian herbs. Allow to simmer for 10 to 15 minutes. Add the cream and cook for a further five minutes and finish off with some fresh parsley.
Notes
This Creamy Mushroom Sauce would make a great sauce to accompany my Rosemary Garlic Sirloin recipe.