30g butter
1 white onion, sliced
1 clove garlic, crushed
500g button mushrooms, sliced
1 tsp horseradish cream
1 tsp lemon thyme, finely chopped
1/4 cup dry red wine
1/4 cup beef stock
1 tbs chopped fresh parsley
Melt butter in pan. Cook onion and garlic until soft. Add mushrooms, cook until soft. Add horseradish, thyme and wine with the stock. Simmer, uncovered, about 5 minutes or until most of the liquid has evaporated. Stir in parsley.