Target: 6 × 4 inches · landscape

Creamy Mushroom Sauce

46 min · 4 servings

Ingredients

□ 2 tbsp unsalted butter, divided

□ 1 lb cremini mushrooms, brushed clean and sliced 1/4 inch thick

□ 1 large shallot, finely minced

□ 2 garlic cloves, minced

□ 1 cup low-sodium vegetable stock, divided

□ 3/4 cup heavy cream

□ 1 tsp fresh thyme leaves

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

1. Slice mushrooms and mince aromatics. Dry-cook half the mushrooms in a roomy skillet until their liquid evaporates.

2. Add butter to each dry batch and brown the mushroom edges; transfer both batches to a plate.

3. Soften shallot in butter, add garlic and thyme, then return mushrooms. Deglaze with stock and reduce.

4. Simmer with cream until spoon-coating; loosen with reserved stock if needed. Finish off heat with butter.

Cook’s note: Let each batch dry before adding butter so the mushrooms brown instead of steam.