Mushroom Steak Sauce

• total time: 20 minutes

Ingredients

2 tablespoons unsalted butter

1 small shallot, finely chopped

2 cloves garlic, minced

8 ounces mushrooms (such as cremini or button), sliced

1/4 cup dry white wine (Sauvignon Blanc or Chardonnay recommended)

1/2 cup beef broth

3/4 cup heavy cream

1 teaspoon fresh thyme sprigs (I used lemon thyme)

Salt and pepper to taste

Parsley for garnish

Directions

In a large skillet, melt the butter over medium heat.

Add the finely chopped shallots and cook, stirring occasionally, until they become translucent, about 2-3 minutes.

Add the minced garlic and cook for an additional 1 minute, being careful not to let it burn

Add the sliced mushrooms and sprigs of fresh thyme to the skillet.

Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 5-7 minutes.

Pour in the white wine, stirring to deglaze the pan and lift any browned bits from the bottom.

Let the wine simmer for about 2-3 minutes, until it reduces by half.

Stir in the beef broth.

Simmer for another 2-3 minutes, allowing the flavors to meld.

Reduce the heat to low and slowly stir in the heavy cream.

Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.

Taste the sauce and season with salt and pepper as needed.

Garnish with chopped fresh parsley