Drop butter, oil and garlic cloves in a heavy bottom saucepan. As it heats up, the garlic will infuse the oil. Once the garlic turns golden brown in color, drop the onion and allow it to cook for about 1 minute.

Next, add mushrooms to the saucepan. Sprinkle salt and pepper. Give it a stir. Allow the mushrooms to caramelize for a few minutes. Drop the sausages and sprinkle oregano along with chili flakes.

Pour wine and give it a stir. Allow the acidity of the wine to cook off. It would take a few minutes and then, pour the stock. Give it a stir and allow it to cook for about 5 minutes or until the stock reduces down a little.

Finally, drizzle honey, give it a stir and check for salt. Add any, if required.

Serve warm with crusty bread.