3 Cook sauce
Heat a pan over a medium-low heat with a drizzle of oil. Once hot, fry the mushrooms for 8 min until browned. Reduce the heat to low and add the shallots and garlic. Fry for 2-3 min further. Add the cream, measured water and stock cube. Simmer for 5 min or until the sauce has thickened (add a splash of water, if needed). Season with salt and pepper.