Creamy Mushroom Sauce


2 tblespns unsalted butter

2 tblespns olive oil

1 large shallot (diced)

3 cloves garlic (finely minced)

5 cups mushrooms (sliced)

1 tblespn dried basil

1 tspn dried thyme

2 cups stock

1/2 cup cream

1 cup parmesan cheese

1 tblespn corn flour if necessary

salt and pepper to season


In a large pan melt butter and heat with oil. Add shallot, garlic and herbs. When the garlic starts to brown add mushrooms and mix. Cook for 1-2 minutes before adding stock. Bring  to a boil and then reduce heat. Let it simmer for about 20 minutes or until stock has reduced.

Add cream, mixing until the sauce starts to thicken (add corn flour if it isn’t thickening). When thick add parmesan cheese, stir until melted. Season with salt and pepper and serve over your favorite pasta.


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