150g Chestnut mushrooms (Chopped or sliced finely)
1 splash Truffle oil
1 splash Double Cream
Melt the butter in a heavy bottomed saucepan and gently fry the mushrooms over a low heat for 10 minutes
Add the stock, milk and cauliflower cream and warm through
Taste and adjust seasoning
Serve with a splash of truffle oil and double cream.
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