You will need about a dozen mushrooms, a few cloves of garlic, three or four scallions, butter, a tipple of sherry, a spoon of flour, a few spoons of sour cream, three eggs and if you wish - a bit of chopped parsley and a dollop of cream.

Lightly brown the chopped garlic and the white parts of the scallions in butter, add the chopped mushroom (I like brown field mushrooms - often sold as crimini or baby bella - in this but use what you like) and cook out most of the liquid. Add some sherry, enough to make the mushroom swim, but not drown and cook off most of the alcohol. Add the flour and stir, Stir, STIR until thick and smooth. Add the cream and sour cream, salt and pepper to taste. Turn off the heat and stir in the scallion greens and parsley. Fold gently into your waiting omelet and eat.