Ingredients
Scale
- 8 ounces sliced mushrooms, fresh varieties like cremini or button
- 1 cup chicken broth, low-sodium
- 1/2 cup heavy cream, fresh
- 1 finely chopped shallot
- 2 teaspoons fresh lemon juice, freshly squeezed
- fresh thyme, whole sprigs
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter until foamy.
- Add 1 finely chopped shallot and sauté until translucent, about 2-3 minutes.
- Add 8 ounces of sliced mushrooms to the skillet.
- Cook until they are browned and have released their moisture, around 5-7 minutes.
- Pour in 1 cup of chicken broth while scraping up any brown bits from the bottom of the skillet.
- Allow it to simmer gently until reduced by half—around 5 minutes.
- Reduce heat to low and stir in ½ cup of heavy cream.
- Allow it to simmer gently for another 3-5 minutes until thickened slightly.
- Remove from heat and stir in 2 teaspoons of fresh lemon juice and several sprigs of fresh thyme.
- Taste and adjust seasoning as necessary.
Notes
Store sauce in airtight container.
Reheat gently over low heat.
Serve with pasta or chicken.
Use fresh herbs for flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Stovetop
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg