350g/12oz small chestnut mushrooms, quartered
2 garlic cloves, finely chopped
50g/1¾oz baby spinach leaves
2 sundried tomatoes from a jar, drained and thinly sliced
flaked sea salt and freshly ground black pepper
1 tsp caster sugar
150ml/5½fl oz vegetable or chicken stock
1 tsp white wine vinegar
40²µ/1½´Ç³ú butter
100ml/3½fl oz double cream
200ml/7fl oz whole milk