Things needed:
20 milliliters of butter
1 chopped tiny onion
1/4 cup of olive oil
1 lb of sliced mushrooms (portobello, cremini, button, or any kind)
2 minced garlic cloves
1/2 teaspoon of dried thyme or 1 teaspoon of fresh thyme leaves
Adjust with salt & pepper as desired.
Chicken or veggie broth, 3 cups
One and a half cups of heavy cream
optionally thicken with 1 tablespoon of all-purpose flour
Chopped fresh parsley, if desired, to garnish
What to do:
Melt the butter and olive oil in a large saucepan over medium heat. Sauté the mushrooms. After 8 to 10 minutes of cooking, add the sliced mushrooms and simmer, stirring regularly, until the mushrooms start to brown and release their juices.
