Ingredients
1 tbsp butter
1 shallot, diced
2 cloves garlic, minced
2 cups sliced mixed wild mushrooms, such as cremini, shitake and oyster
1/2 cup white wine
1/2 cup 35% cream
1 tbsp chopped fresh parsley
Preparation
In skillet, melt butter over medium heat; sook shallot until softened, about 2 minutes. Add garlic; cook for one minute. Add mushrooms; cook over medium-high heat until softened and no liquid remains, about 5 minutes. Add wine; reduce heat and simmer for 4 minutes. Add cream, salt and pepper; simmer until thick enough to coat back of spoon, about two minutes. Stir in parsley.
