Mushrooms In A Creamy Sauce

This is a surprisingly versatile sauce that can be used in a variety of different ways. Personally I tend to cook if for breakfast and eat it simply spooned over toast. I've also made this as an accompaniment to steak, an alternative to gravy and even occasionally as a main meal served over pasta.

You will need:
1 small onion
500g of chestnut mushrooms
2 cloves of garlic
1 tsp butter
1 tsp of vegetable (rapeseed) oil
2 tsp of corn flour
300ml of whole milk
Pinch of salt and pepper

Method:
1. Finely chop the onions, roughly chop the mushrooms and crush the garlic.
2. Add the butter and oil to a pan and allow the butter to melt over a medium heat.
3. Add the onions to the pan and cook for about 5 minutes or until they start to soften.
4. Add the mushrooms and garlic to the pan and cook until the mushrooms lose their liquid.
5. In a separate jug mix the corn flour with a small amount of the milk until it forms a smooth paste, top up with the rest of the milk and add to the pan.
6. Turn up the heat a little and allow the mixture to simmer gently for 5-10 minutes, until the sauce thickens.
7. Check the seasoning and add salt and pepper to taste.

Notes:
Switch out 150ml of the milk with 150ml of beef stock and it makes an absolutely awesome gravy, especially when served over mashed potato.