Whiskey Sauce

• 25 g (1 oz) butter
• 1 tbsp olive oil
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Heat a pan over a medium heat and add the butter and oil, then swirl until the butter has melted and is foaming. Tip in the mushrooms and shallot and sauté for 2–3 minutes, until tender. Pour over the whiskey, then use a match or tilt up the pan to catch the flame. It will flare up for 5–10 seconds and then subside when the alcohol burns off. Add the white wine, stirring to combine, then simmer