Mushroom sauce

1) Heat the olive oil in a pan, add the shallots and allow to soften briefly.
2) Add the mushrooms with a tablespoon of butter.
3) Add the garlic, Worcestershire sauce and mustard, heat through for a minute.
4) Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to light.
5) Once the alcohol has burnt off, swirl the juices around the pan.
6) Add the cream and allow the sauce to thicken before turning down the heat.