Pasta Queen Creamy Mushroom Sauce

Shallots, 3, diced
Button mushrooms, 250g, thinly sliced
Butter, 100g
Double Cream, 100ml
White wine, 1/2 cup
Parsley, 2 tbs, washed and finely chopped

Fry the shallots and mushroom in the butter until softened and starting to brown. Do this over medium-high heat.

Add wine and simmer for 5 minutes.

Add cream and stir to combine.

Process until almost smooth with a stick blender or in a food processor.

Serve with your favourite pasta, with a sprinkle of parmesan and parsley and freshly ground black pepper and a pinch of chilli flakes.