Ingredients

The following ingredients have 4 Servings
  • 2 tbsp unsalted butter
  • 1/2 tbsp olive oil
  • 300g / 10 oz mushrooms (, sliced (Note 1))
  • Pinch of salt and pepper
  • 2 garlic cloves (, minced)
  • 1/4 cup (65 ml) white wine or rose (, dry (Note 2 subs))
  • 1/2 cup (125 ml) chicken or vegetable broth
  • 1 cup (250 ml) heavy / thickened cream ((Note 3))
  • 1/2 cup parmesan (,finely grated (30g / 1 oz) (Note 4))
  • 2 tsp fresh thyme leaves ((or 1/4 - 1/2 tsp dried))

Instruction

  • Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.
  • Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
  • Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
  • Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.
  • Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.
  • Stir through thyme, adjust salt and pepper to taste. Remove from stove. 
  • Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes. See in post for more ideas!