Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 large shallot, finely minced
  • 3 cloves garlic, minced
  • 1 lb (450g) cremini mushrooms, cleaned and sliced
  • 0.5 tsp (3g) kosher salt
  • 0.25 tsp (1g) freshly cracked black pepper
  • 0.25 cup (60ml) dry white wine
  • 1 cup (240ml) beef or chicken stock
  • 1 tsp (1g) fresh thyme leaves, chopped
  • 0.5 cup (120ml) heavy cream
  • 0.25 cup (25g) freshly grated Parmesan cheese
  • 1 tsp (5ml) Worcestershire sauce
  • 1 tbsp fresh parsley, chopped for garnish

Instructions:

  1. Heat olive oil and butter in a large wide skillet over medium-high heat. Add mushrooms in a single layer and sear without stirring for 3-4 minutes until deep golden brown. Continue cooking until moisture evaporates.
  2. Lower heat to medium. Add minced shallots and garlic to the center of the pan and sauté for 1-2 minutes until fragrant and translucent.
  3. Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up the browned bits (fond) from the bottom.
  4. Add the stock and chopped thyme. Simmer the mixture for 5-7 minutes until the liquid has reduced by half.
  5. Stir in the heavy cream and Worcestershire sauce. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Stir in the Parmesan cheese until melted and fully incorporated. Season with additional salt and pepper to taste and garnish with fresh parsley.