500g button mushrooms chopped
1 large onion peeled and finely diced
3 cloves garlic peeled and finely crushed
250ml white wine
100ml old brown sherry
30g tomato paste
Soya sauce to taste
In a large saucepan sauté the onions in the butter on low heat until translucent. Add the garlic and continue to cook for a few more minutes.
Add the mushrooms and cook until most of the liquid from the mushrooms has evaporated.
Increase the heat and add the tomato paste whilst stirring constantly until the paste has caramelized.
Add the alcohol and cook on medium heat uncovered until the wine has mostly evaporated.
Add the cream and cook for about 5 minutes.
Blend with a stick blender then add the milk and cook for 5 more minutes.
Season to taste with the soya sauce. As the soya is already salty remember do not add salt.