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Rich, creamy and luxurious, this adds a gourmet touch to any meal. Try it with cashew nut and parsley fritters, tofu escalopes or lentil croquettes.

SERVES 4

25g (1oz) butter

1 tbsp olive oil

2 tbsp finely chopped onion

250g (9oz) chestnut mushrooms, sliced

1 tsp plain flour

125ml (4fl oz) Marsala

200ml (7fl oz) crème fraîche

salt and freshly ground black pepper

Heat the butter and oil in a large saucepan. Add the onion, cover and cook gently for 2–3 minutes. Add the mushrooms and cook for 4–5 minutes, until they are tender.

Add the flour and stir over the heat for a minute or two, then pour in the Marsala and let the mixture bubble away over the heat for 3–4 minutes, or longer if you want to reduce it more. Stir in the crème fraîche, adding salt and pepper to taste. Reheat gently, then serve.