Creamy Mushroom Sauce

Step 1: Heat the oil and melt the butter in a skillet over medium-high heat. Add the mushrooms and cook until golden brown, about 4 to 5 minutes. There’s no need to stir constantly.

Step 2: Just before the mushrooms are done, add the garlic and a pinch of salt and pepper. Cook until the garlic is golden, about 1 minute.

Step 3: Add the white wine or rosé. Stir for 1 minute, scraping the bottom of the skillet, or until the wine is mostly evaporated.

Step 4: Add the broth, cream and parmesan. Stir, then lower the heat to medium so the sauce simmers. Do not let it boil rapidly, or the cream may split.

Step 5: Stir occasionally and simmer for 2 to 3 minutes, until thickened. The sauce should remain rich rather than very thick.

Step 6: Stir in the thyme and adjust the salt and pepper to taste. Remove the skillet from the heat.

Step 7: Serve over steak or another cooked protein. Toss with pasta, spoon into baked potatoes, serve with roast beef, chicken or pork, or spoon over omelettes.