Recipe

Step 1: Add butter to a medium pan, let it melt and
foam, then add mushrooms and season with a bit of salt, pepper and
cayenne. Let them cook together for a couple of minutes.

Step 2: Add a good couple of glugs of dry vermouth
or cognac, and let the liquid absorb, leach back out, then reduce down
again to almost nothing. Pour cream in the pan, mix it with the
mushrooms and juices and let it reduce down again to a nice sauce-like
consistency. Taste for seasoning, add a pop of parsley and a touch of
truffle oil at the end, and you’re done.