- 1 tbsp olive oil by Sainbury's
- 400 g shallots, peeled and halved
- 250 g closed-cup chestnut mushrooms, scrubbed and quartered
- 7.5 g fresh thyme, washed
- 100 ml medium sherry
Heat the oil in a large frying pan and cook the shallots for 5 minutes, until they have a little colour. Add the mushrooms and most of the thyme and cook for 5 minutes.
Pour in the sherry and simmer for 2-3 minutes to cook off the alcohol. Serve garnished with the remaining thyme.