Steps
1. Heat the butter in a pan over a medium-high heat. Add the garlic and ginger and sauté for 2 minutes.
2. Add the mushrooms, stirring for 1 minute to evenly coat in the butter. Cook until they start to soften.
3. Pour in the milk, reduce the heat to a simmer and cook for 10 minutes, stirring occasionally until the mushrooms are tender and the sauce is thick.
4. Serve with cooked rice, couscous or lip-smacking naan.