Mushroom Sauce

2 tbs unsalted butter
1 tbs extra virgin olive oil
1 or 2 french shallots, peeled and diced
300g mushroom cups, sliced or diced
2 garlic cloves
1/4 dry white wine
1/2 cup chicken stock
1 cup thickened cream
2 tsp fresh thyme leaves

Heat oil and butter in a frying pan over medium high heat.

Add shallots and fry for 2-3 minutes.

Add mushroom and cook for 4-5 minutes. The mushrooms should be brown and crisp in places. Stir occasionally.

Towards the end of the cooking, add garlic and salt and pepper to taste. Remove from heat once the garlic has been stirred through the mushroom mixture, you don’t want the garlic to burn.

Add the wine, stir to combined and dislodge any crispy mushroom bits.

Add the cream and chicken stock, stir, to combine.

Reduce the heat to low and stir occasionally to thicken the sauce.

Add the thyme and stir.

Try this served over thinly sliced, seared fillet steaks or as a pasta sauce or pizza topping.

This works with sour cream instead of cream. Allow the liquids to evaporate before adding the sour cream.

If you don’t want to use cream, you can omit the cream and add 1 dessert spoon of flour after the wine has evaporated and stir and heat until the sauce is thickened.