Low-carb Magical Mushroom Sauce

Cut the mushrooms into small chunks the size of halved button mushrooms.

Melt the butter in a large pan over a medium heat and wait for it to turn nutty and golden.

Immediately add the mushrooms, spreading them out evenly in the pan, but not stirring them.

After five minutes, turn the mushrooms to brown the other sides, and continue this until they are caramelised all over. If you stir them too early, they will release the juices and you will lose caramelisation.

Once they are all golden, add the garlic and thyme and stir well until fragrant.

Throw in the brandy and flambé it if you know how. Otherwise just wait for it to cook off.

Then add the wine and cook it down until the mixture is dry.

Next add the chicken stock and let it reduce by half.

Add the cream, reduce the heat to low and allow it to thicken, stirring occasionally.

Once thickened, season with salt and pepper and finish it off with the freshly chopped parsley.