Ingredients

4 Tbl butter

4 Tbl olive oil

2 lb assorted wild mushrooms

3 shallots, minced

1/4 cup dry white wine

1 1/2 tsp minced fresh thyme

1/3 tsp freshly ground black

pepper

1 cup heavy cream

toast points

Preparation

  1. Melt half the butter and the olive oil in a large skillet. Saute the mushrooms until lightly browned and tender, 2-3 minutes. Remove mushrooms and set aside.
  2. Pour off all but 2 tablespoons of liquid. Add the rest of the butter and shallots. Saute 2-3 minutes. Add the white wine and deglaze the pan, scaping up the brown bits. Add the thyme, pepper and cream. Boil until reduced by half.
  3. Return mushrooms to sauce to warm for 2-3 minutes.
  4. Arrange on serving plates and garnish with toast points.