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

Method:

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.