Ingredients:

  • 4 tbsp unsalted butter
  • 1 lb chestnut or cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/4 cup grape juice
  • 1 squeeze lemon juice
  • 3/4 cup reduced-sodium beef or vegetable stock
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Melt 4 tbsp unsalted butter over medium-high heat in a 12-inch skillet. Add 1 lb sliced mushrooms in a single layer and cook without stirring for 3 minutes to develop a rich brown crust. Stir and continue cooking until the moisture has evaporated and mushrooms are golden brown.
  2. Lower the heat to medium and stir in 3 cloves minced garlic, cooking for 1 minute until fragrant.
  3. Pour in 1/4 cup grape juice and a squeeze of lemon juice to deglaze the pan, scraping up the brown bits from the bottom. Simmer until the liquid has reduced by half.
  4. Stir in 3/4 cup reduced-sodium beef or vegetable stock and bring to a gentle simmer.
  5. Pour in 1 cup heavy cream and lower the heat to medium-low. Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  6. Fold in 1/2 cup grated Parmesan cheese and season with 1/2 tsp salt and 1/4 tsp cracked black pepper until the sauce is glossy and integrated.