1lbwhite (Button) or Portobello mushroomscleaned, stemmed and sliced
3tablespoonsolive oil
3tablespoonsbutter,unsalted
½cupchicken
½teaspoonminced garlic
1tablespoonminced shallots
¼cupwhite wine(optional)
1cupheavy creamnot cold; pull the cream out of the fridge before you start
½teaspoonsalt and pepper, to taste
6 springsthyme3-4 for sauce; remainder for garnish (optional)
Slurry Ingredients (optional)
1 cupwater
1tablespooncornstarch
Instructions
Prep: clean mushrooms with damp paper towel; remove stem and slice; mince garlic and shallot; set aside
In a large skillet on medium heat, add oil and butter
3 tablespoons olive oil, 3 tablespoons butter
Once butter has melted, add mushrooms and shallots; stir, coating with butter/oil mixture and cook for 3-5 minutes or until mushrooms begin to get tender
1 lb white (Button) or Portobello mushrooms, 1 tablespoon minced shallots
½ cup chicken, ½ teaspoon minced garlic, 6 springs thyme
Reduce heat to low
Temper the Cream
Pour one cup of cream into a two-cup measuring cup; add 2 tablespoons of warm broth (from the mushrooms) to the cream; whisk well to fully combine
1 cup heavy cream
Add tempered cream into mushrooms; stir well
Add wine (or lemon juice)
¼ cup white wine
Make Thickening Slurry (optional)
If you want a thicker sauce, make a slurry:In a one-cup measuring cup, add 1 tablespoon of cornstarch and fill the measuring cup up with warm water; stir and combine well
1 cup water, 1 tablespoon cornstarch
Add slurry to mushrooms and cream; turn the heat up to medium high and cook for 3-5 minutes; (the high heat allows the slurry to thicken the sauce)
Remove thyme springs; Season with salt and pepper
½ teaspoon salt and pepper
Serve and garnish with remaining thyme
Notes
Do not add cold cream into the hot mushroom/broth mixture. If you add cold cream, you run the risk of the sauce breaking. Instead, you'll want to "temper" the cream.
How to Temper Cream
Pour cream into large measuring cup
Add 2 tablespoons of warm broth (from the mushroom skillet) to the cream
Whisk cream and broth until they are well combined
Add the cream/broth mixture to the mushrooms
Add the acid afteryou've added the tempered cream and before you add the slurry
After you add the cornstarch slurry, bring the temperature up to medium-high for a few minutes (this gives the cornstarch time and heat to thicken)
No wine? Substitute with 2 tablespoons of lemon juice or white vinegar