30 g (1/2 oz.) butter
1 sprig fresh rosemary, leaves chopped
4 cloves garlic, minced
200 g (7 oz.) chopped fresh mushrooms
handful chopped fresh parsley
3 tablespoons vegetable stock
1 teaspoon corn flour
1 tablespoon Scotch whisky
1. In a large frying pan over medium heat, melt butter and sauté rosemary and garlic until tender. Stir in mushrooms and sauté until juices run.
2. Add parsley and stir occasionally to prevent sticking. When mushrooms are tender, stir in stock and mix well before adding corn flour. Cook for 1 to 2 minutes, then add whiskey and cook for 1 minute more.