Cream

1. Finely chop an onion, three cloves of garlic, and two chilies. Add to a hot pan with butter. Let it cook until toasted.

2. Bring a pot of water to boil and add salt. Add the pasta (4 servings pack).

3. Add half a cup of milk and two tbsp flour. Stir using a whisk until smooth. Add more milk if needed.

4. Slice the mushrooms and add them to the roux. Season with salt and pepper.

5. Add a tbsp of butter chicken masala and half a cup of cream to the roux and stir well.

Melt butter in a frying pan over medium heat.

Add onion.

Cook, stirring, for 5 minutes or until softened.

Add garlic and mushrooms.

Cook, stirring, for 3 to 4 minutes or until softened.

Add wine. Bring to the boil.

Reduce heat to medium-low. Simmer for 2 to 3 minutes.

Stir in cream. Bring to the boil.

Simmer for 10 minutes or until reduced by half.

Season with salt and pepper.

Mushroom sauce is ready.