100 ml olive oil
½ kilo fresh mushrooms cut in half
½ kilo oyster mushrooms cut in large pieces
2 gloves mashed garlic
1 chopped onion
½ cup ouzo
1 tea cup dry white wine
300 ml fresh cream
100 gr parmesan cheese flakes
Salt and pepper
Heat heavy non stick pan with olive oil until smoke point. Add chopped onion, mushrooms and then the garlic. Cook, stirring occasionally 5-6 minutes and add ouzo.
Add wine and wait until half quantity is absorbed. Reduce the fire and add the fresh cream.
Slow cook now until the sauce is set.
Share in 4 dishes, topped with parmesan flakes and serve.