Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::10
Ingredients
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2 tablespoons unsalted butter
½ tablespoon olive oil
1 (10 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 pinch salt and ground black pepper
¼ cup white wine
1 cup heavy cream
½ cup chicken or vegetable broth
½ cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme
Directions
Heat butter and oil in a skillet over medium heat until butter is melted; add mushrooms and cook until golden brown, 4 to 5 minutes. Stir in garlic, salt, and pepper; cook until garlic is fragrant, about 1 minute. Pour white wine into the pan and simmer until wine is mostly evaporated, scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute.
Stir in cream, chicken broth, and cheese; reduce heat to medium-low, and cook, stirring occasionally, until cheese has melted and sauce has thickened but doesn't boil, about 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.
Recipe Tips
You can use rosé for white wine if preferred.
You can use 1/4 to 1/2 teaspoon dried thyme for fresh.