This creamy sauce adds so much flavour and pairs beautifully with chicken, beef and pork. Try it drizzled over pan fried sausages too!
- 2 tbsp unsalted butter
- 1/2 tbsp olive oil
- 300g mushrooms, sliced
- Pinch of salt and pepper
- 2 garlic cloves, minced
- 1/4 cup (65 ml) white wine (optional)
- 1/2 cup (125 ml) chicken or vegetable broth ( or ¾ cup if not using wine)
- 1 cup (250 ml) heavy cream
- 1/2 cup parmesan, finely grated (30g)
- 2 tsp fresh thyme leaves (or 1/4 - 1/2 tsp dried)
Heat oil and melt butter in a pan 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 1 minute.
Add white wine. Stir, scraping the bottom of the pan, 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 slightly thickens.
Stir through thyme, adjust salt and pepper to taste.