Ingredients:

  • 3 Tbsp unsalted butter (plus a knob for finishing)
  • 2 large shallots, finely minced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 lb assorted mushrooms (Cremini, Shiitake), sliced thickly
  • 2 Tbsp all-purpose flour
  • 1/2 cup dry white wine (e.g., Pinot Grigio)
  • 1 1/2 cups low-sodium chicken or vegetable stock (warmed)
  • 3/4 cup heavy cream (35% fat)
  • 2 Tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Melt 2 Tbsp of butter in a large, heavy-bottomed skillet over medium-high heat. Add the sliced mushrooms (in batches if necessary) and cook, undisturbed, until deeply browned and caramelised. Remove mushrooms from the pan and set aside.
  2. Reduce heat to medium. Add the remaining 1 Tbsp of butter. Sauté the minced shallots until softened and translucent (about 3-4 minutes). Add the garlic and thyme; cook for 1 minute until fragrant.
  3. Sprinkle the flour over the shallot mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light roux.
  4. Slowly pour in the white wine, scraping up any browned bits (fond) from the bottom of the pan. Let the wine bubble and reduce by half.
  5. Gradually whisk in the warm stock until the mixture is completely smooth. Bring the sauce to a gentle simmer and cook, stirring occasionally, for 5-7 minutes until it lightly coats the back of a spoon.
  6. Lower the heat to low. Stir in the heavy cream until the sauce is uniform. Return the sautéed mushrooms to the pan and gently warm through for 2 minutes (do not boil).
  7. Stir in the final knob of cold butter for shine and richness. Taste and season generously with salt and freshly cracked black pepper. Stir in fresh parsley just before serving.