Method

Heat the oil in a frying pan, add the mushrooms and stir them until coated in oil and season with a good pinch of salt. Fry over a medium heat for 5 mins or until they give up their juices and are soft.

Increase the heat, stirring until most of the juices have gone, then add the garlic and fry for 30 seconds or so.

Remove from the heat, add the Worcestershire Sauce, creme fraiche, cheese and freshly ground black pepper and mix well. Gently heat the mixture until a smooth creamy sauce forms.

Divide the mixture between hot baked potatoes and scatter with snipped fresh chives.