Ingredients

• 2 tbsp unsalted butter
• 1/2 tbsp olive oil
• 300g mushrooms, sliced
• Pinch of salt and pepper
• 2 garlic cloves, minced
• 1/4 cup (65 ml) white wine (optional)
• 1/2 cup (125 ml) chicken or vegetable broth ( or ¾ cup if not using wine)
• 1 cup (250 ml) heavy cream
• 1/2 cup parmesan, finely grated (30g)
• 2 tsp fresh thyme leaves (or 1/4 - 1/2 tsp dried)

Ingredients

1. Heat oil and melt butter in a pan over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.

2. Just before they're done, add the garlic and a pinch of salt and pepper. Cook 1 minute.

3. Add white wine. Stir, scraping the bottom of the pan, for 1 minute or until mostly evaporated.

4. Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.

5. Stir occasionally and simmer for 2 - 3 minutes until it slightly thickens.

6. Stir through thyme, adjust salt and pepper to taste.