Garlic mushrooms with attitude!

This evening we're having paprika chicken with the leftover rice from last night and some spicy garlic mushrooms.  In a pan, over a low heat, I melted the usual sinful blob of unsalted butter and a drizzle of olive oil to stop it from burning.  To this I added three finely sliced cloves of garlic, about half a dozen halved baby plum tomatoes (or you could use tomato puree), a sliced red chilli, a good pinch of salt and a few twists of black pepper.  When the tomatoes started to break down I added a good couple of handfuls (enough for two) of quartered chestnut mushrooms.  Lid on and cooked until the mushrooms were soft and then lid off and heat upped a bit to reduce some of the sauce and get it nice and thick and unctuous.

A handful of chopped flat leaf parsley to finish prior to dishing up.