Ingredients
1 tbsp oil
15g butter
200g mushrooms, sliced
2 shallots, finely chopped
1 tbsp porcini powder
125 ml marsala
250ml chicken stock
125ml double cream
1 tbsp in finely chopped parsley (optional)
Salt
Pepper

Method
Melt the oil and butter in a frying pan over high heat. Cook mushrooms until the liquid has come out of the mushrooms and evaporated and they are starting to go golden.  Add the shallots and cook for another minute or two.  Stir through the porcini powder.

Add the Marsala and flambé by catching the alcohol fumes on the gas or with a match.  Cook until the flames subside and the liquid has reduced until almost gone.  Add the stock and bring to a simmer and cook for 3-5 minutes until reduced by roughly half.  Add the cream and cook again until a little thicker.  Check the seasoning and add more salt if needed and the pepper and parsley if using. Serve over steak or chicken.