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Mushroom Cream Sauce
- 2 tbsp unsalted butter
- 1/2 tbsp olive oil
- 10 oz mushrooms sliced
- Pinch of salt and pepper
- 2 garlic cloves minced
- 1/4 cup white wine or rose dry
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup Parmesan
- 1 tsp thyme
Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and cook until golden brown
Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is aromatic
Deglaze pan with white wine - it will sizzle!
Add broth, cream and Parmesan. Stir, then lower heat to medium so the sauce is simmering
Stir occasionally and simmer for 2 - 3 minutes until it thickens
Stir in thyme, salt and pepper to taste