Mushroom Sauce

300g brown mushrooms, sliced

2 cloves garlic, minced

1 small shallot or brown onion, finely diced

1 tbsp butter

1 tbsp olive oil

125ml dry white wine or chicken stock

200ml thickened cream

1 tsp fresh thyme leaves (or 1/2 tsp dried)

salt and cracked black pepper

fresh parsley, chopped

Heat butter and olive oil in a skillet over medium-high heat. Add mushrooms in a single layer and cook without stirring for 2–3 minutes until browned. Stir and cook a further 2 minutes until moisture has evaporated.

Add the shallot and garlic, sauté for 1–2 minutes until softened and fragrant.

Pour in the wine or stock and scrape any browned bits from the bottom of the pan. Simmer for 2 minutes until reduced by half.

Stir in the cream and thyme. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.

Season with salt and pepper and stir through parsley. Serve over steak, chicken, or pasta.