Serves 4
1 small onion
2 oz (50g) butter
8 oz (225g) button mushrooms
1/4 pint (150ml) double cream
1 tablespoon finely chopped parsley or chives
salt and freshly milled pepper
Peel and finely chop the onion. Melt half the butter in a frying pan over low heat, add the onion and fry gently for 5 minutes to soften but not brown. Meanwhile, trim and slice the mushrooms.
Add remaining butter to the pan along with the sliced mushrooms. Shake the pan and toss the mushrooms to cook them very gently. Before juices begin to run, stir in the cream and slowly bring just to the boil. Stir in the herbs and season with salt and pepper. Serve at once with steaks, chops or omelettes.