Instructions: Clean the mushrooms thoroughly trim or cut off woody stems and slice or cut them in generous pieces.

Cut the onions in very thin wedges or wide slices.

Heat a teaspoon of olive oil and 2 teaspoons of butter in a non stick saute pan and saute the onions in it stirring often until they begin to soften.

Add the chopped garlic and some salt and pepper and continue cooking until the onions and garlic begin to brown.

Pour in half the red wine add the bay leaf thyme and sliced celery.

Turn down the heat and simmer gently until the wine cooks away.

Meanwhile in another non stick pan heat 2 teaspoons of olive oil with 2 teaspoons of butter. Saute the mushrooms in it with a sprinkle of salt and a pinch of cayenne until their excess liquid cooks away and they begin to colour.

Pour in the remaining wine lower the heat and allow the wine to simmer down.

Add the onions to the mushrooms.

Add the remaining butter to the pan in which you have sauteed the onion and let it melt.

Stir in the flour and keep stirring over a medium heat for a few minutes as it turns golden.

Whisk in the hot stock and continue whisking as it thickens.

Add this sauce to the mushrooms and onions along with the parsley.

Simmer everything together very gently for about 10 minutes.

Serve with rice pilaf.

Serves 6

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