Ingredients:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped (about 1/2 cup or 75 g)
  • 3 cloves garlic, minced
  • 16 ounces mixed mushrooms (e.g., cremini, shiitake, and oyster), sliced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
  • 1/2 cup dry white wine (optional, can substitute vegetable broth)
  • 1 cup heavy cream
  • 2 tablespoons grated Parmesan cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Chop onion and garlic; slice mushrooms.
  2. Heat butter and olive oil in the skillet over medium heat. Add onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional 30 seconds.
  3. Add sliced mushrooms to the pan. Season with salt, pepper, and thyme. Sauté for 8-10 minutes until mushrooms are golden brown and tender.
  4. Pour in the white wine (or broth) and scrape the bottom of the pan. Allow to simmer for 2-3 minutes until reduced by half.
  5. Stir in heavy cream and Parmesan cheese (if using). Reduce heat to low and let the sauce simmer for 5-7 minutes until it thickens slightly.
  6. Taste the sauce and adjust salt and pepper if necessary.
  7. Garnish with fresh parsley and serve over pasta, rice, or as a standalone dish.