Ingredients

The following ingredients have 10 Servings
  • 4 Tbsp olive oil
  • 4 Tbsp unsalted butter
  • 1 yellow onion (diced small)
  • 2 cloves garlic (minced)
  • 20 oz baby bella mushrooms (cleaned and sliced thin)
  • 1 bundle thyme (about 5 stems)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup red wine (dry)
  • 1/4 cup flour
  • 4 cups chicken stock (or vegetable stock)
  • 1 cup half and half

Instruction

  • Add butter and olive oil to the dutch oven over medium-low heat until butter is melted. Add in the onions and cook until translucent, about 10 minutes.
  • Add the garlic, mushrooms, thyme, salt, and pepper. Increase the heat to medium and stir. Allow to simmer for about 15 minutes. Liquid will be released from the mushrooms and then start to evaporate. Stir occassionally until only about 1/2 cup worth of liquid remains.
  • Add the red wine and stir. Allow to cook for 3 minutes.
  • Add the flour and stir, cooking for about a minute to cook out the flour.
  • Add in the chicken stock and cook for about 10 minutes, stirring occasionally to thicken.
  • Turn off the heat, remove the thyme bundle, add in half and half. Stir and serve.
  • Top with parsley or parmesan cheese.