20g butter
3 cloves garlic, crushed
500g mushrooms, sliced
300ml cream
1 tablespoon grated lemon rind
2 tablespoons chopped fresh chives

Melt butter in medium pan, add garlic; cook until soft. Add mushrooms; cook stirring, about 5 minutes or until mushrooms are soft. Stir in stock, cream and rind. Simmer, uncovered, for about 15 minutes or until sauce thickens slightly. Stir in chives.