Fry 1/2 a finely chopped onion, 1 crushed garlic clove and 1 chicken stock cube in 1 teaspoon of olive oil and 1 teaspoon of butter until softened. Add 200 grams of sliced mushrooms and fry off until softened but not browned. Add 1/2 a bottle of cream and season with pepper and salt to taste (be careful as the stock cube is likely to be salty). Simmer and stir until the cream is reduced by half its volume then add four chopped chives to garnish. Serve with steak and salad. Really, really good.