Melt the butter in a pan. Add 1tbsp of garlic paste and fry for one minute or until the garlic smells fragrant.
Add the mushrooms and sauté, ensuring the mushrooms are coated in the garlic butter, season according to taste. Add the double cream and mix well. Bring the cream to the boil and then reduce to a simmer. Simmer until the cream has a sauce-like consistency.
Serve with Naan breads, pita bread etc.
Tips: Black pepper should not be added in large quantities as it will take over the delicate taste of the mushrooms.
Use a selection of wild and exotic mushrooms to add to the flavour of this classic dish.
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