Oven to 180C fan/200 conv.
Chop the head of a bulb of a whole bulb of garlic and give it a dose of olive oil into it.
Grab a small square of Al-foil and wrap the garlic in it, fang it into the oven for 40-45 mins
Finely dice the onion, into a pan on low add the onion to 30g of butter and a glug of olive oil.
Gently caramelised the onions for 10 to 15 minutes slow and low, being careful not to burn them, push the friendship gently until they’re nice and golden brown which will help give the gravy its depth of colour and flavour.
Add small sprig of thyme and squeeze roasted garlic cloves to combine.
Heat to medium, add finely sliced mushrooms to pan, toss them through the butter for 1.5 mins combining thoroughly.
Push mushrooms to one side of pan, slide mushroom side of pan with off direct heat.
In the heated part of pan quickly melt another 30g butter along with 10g of plain flour combining into a roux cooking off for for 30-60 sec
Pan back to centre and combine mushrooms with roux.
Add stock along with Dijon, soy and a crack of pepper.
Combine and simmer lightly for a few mins till desired consistency.
Heat off entirely, ad remaining butter and heavy cream combining gently.
Salt to taste
4 servings