Sauteed Mushrooms in Hazelnut Cream sauce

INGREDIENTS

60g Melrose Hazelnut spread

1 tblespn Melrose Sunflower cooking oil

2 sliced onions

2 tspns freshly chopped garlic

500g wiped & sliced mushrooms

3/4 cup cream

METHOD

Heat a large pan over moderate heat add Melrose Sunflower cooking oil

Add sliced onions and freshly chopped garlic and cook until transparent

Add Melrose Hazelnut spread, cook for 1 minute

Add the wiped & sliced mushrooms and stir for 4-5 mins until cooked through

Turn off the heat, and pour on the cream, stir until combined

serve immediately over freshly cooked pasta or with mashed potatoes and garnish with fresh parsley