Add 2 knobs of butter and the Olive oil to a heated pan. Add Shallots, Garlic, Ginger and Chilli flakes. Fry for 3mins stirring often.

Discard the Shiitaki stalks and cut the caps into 1/4 slices. Don't wash them but wipe off any dirt using kitchen cloth. Add them to the pan with the Truffle oil and remaining butter. Increase heat and fry for about 5mins or until garlic and mushrooms are slightly browned. Stir often.

Turn down the heat to medium low and add Parsley and cream, stirring for 2mins. Serve immediately with toast and Salad.