Take a handful of dried porcini mushrooms and place in a bowl with boiled water. Leave to rehydrate, and then chop coarsely, setting aside the porcini water.

In a small pan, melt 1tbs butter (or olive oil). Add 1 garlic clove and 1 shallot finely chopped, and fry till soft, on a medium heat. 

Add the rehydrated mushrooms, along with 2 heaping tbs of cream (double, thick, crème fraiche or sour cream) and simmer for 5 minutes. Add a little of the porcini water if too dry.

Sprinkle with finely chopped parsley before serving. Goes great with a steak!

Serves 2.