This sauce is a favorite at our house. You can use it to top steaks, burgers, chicken (thighs only please), on bruschetta, or in a classic Thanksgiving green be
Ingredients
- 1 lb of mushrooms, thinly (1/8 inch or so) sliced
- Use whatever mushrooms you like – I generally use a mix of button and crimini
- 2 T butter
- 1 T olive oil
- ½ c shallots (or onion), finely chopped
- 2-3 cloves garlic, minced
- 3 sprigs fresh Thyme (or ½ t dried)
- 1 T soy sauce
- 1 T Worcestershire
- 2-3 T of flour (optional, see directions below
- ½ c white wine
- Chicken broth, as needed (1/2 c is a good starting point)
- Heavy cream, as needed (1/2 c is a good starting point)
- ¼ c fresh parsley, finely chopped
- S&P to taste
Directions
- Heat butter and olive oil in a skillet (I like cast iron here) over medium-high heat until butter is melted
- Add sliced mushrooms and stir in a good pinch of salt
- Sauté, stirring frequently, until mushrooms have released their liquid (there will be a lot) and begun to brown
- Add shallots and garlic and cook for 2-3 minutes
- Add S&P to taste, thyme, Worcestershire, soy sauce and wine
- Sauté, stirring every couple of minutes until liquid is mostly evaporated and mushrooms turn golden brown
- If you want to make a sauce for a large amount of green beans, add 2-3 T of flour here and cook for a minute to add thickening power for when you add the liquids below
- Add ½ c white wine to deglaze pan
- Add chicken broth and cream and cook until desired consistency is reached
- If you’ve added flour above you can add more cream and broth to create more sauce (e.g. for Green Bean Casserole a la Thanksgiving)
- Add parsley, adjust seasoning with S&P, and serve
Note – if you want to take this to the proverbial next level, rehydrate some dried mushrooms in the chicken broth and use both the mushrooms (in the first step) and the shroom-y broth (in the “add broth” step, natch) for even greater mushroom flavor.
