Heat a large saucepan with no oil or butter. Without defrosting, pour the contents into the hot pan and cook over a medium to high heat for 10 to 12 minutes. Once the sauce is reduced, brown the mushrooms for 5 to 8 minutes until they are evenly coloured. The mix is ready when the mushrooms release no water when pressed with the back of a spoon. Stir regularly.
Serve with game, red meat, duck fillet or roast poultry.
You can sauté them in the pan with baby vegetables for a more original dish.