Ingredients
-
2 tablespoons butter, and
-
2 tablespoons butter
-
3 cups portabella mushrooms or 3 cups cremini mushrooms, cubed
-
1 1/2 cups vegetable broth
-
1/4 cup white wine
-
1 teaspoon fresh thyme, chopped
-
3 tablespoons flour
-
1/4 cup heavy cream
-
1/4 cup parmesan cheese, grated
-
1/4 cup fresh parsley, chopped
-
salt and pepper
-
1 large shallot, minced
Instructions
- Melt the first amount of butter over medium heat and add the shallot, cook until tender.
- Add the mushrooms to the pot and cook until tender.
- Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
- While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
- Stir the flour into the butter until absorbed to make a roux.
- Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
- Stir in the heavy cream and parmesan cheese, and parsley.
- This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.
- Enjoy!