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Ingredients30 m servings 139
Original recipe yields 10 servings
- Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
- Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.
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- Cook's Notes:
- Rose can be substituted for white wine, if preferred.
- If you don't have fresh thyme, you can use 1/4 to 1/2 teaspoon dried thyme.
Per Serving: 139 calories; 13 2.2 3 42 146 Full nutrition
ReviewsRead all reviews 2
Good sauce. The directions don't tell you when to add the parmesan cheese so I added it with the cream.