• Optional garnish: Fresh parsley, chives, or more parmesan
INSTRUCTIONS:
1. Start with the base:
In a large skillet over medium heat, melt the butter and olive oil together until bubbling.
2. Aromatics in:
Add chopped onions and sauté until translucent and fragrant — about 3–4 minutes. Then add in your garlic and cook for another 30 seconds (don’t let it brown).
3. Mushroom magic:
Toss in the sliced mushrooms and thyme. Let them cook undisturbed for 2–3 minutes to get that golden sear, then stir occasionally until they shrink and begin to caramelize (around 6–8 minutes total).
4. Deglaze the pan:
Optional but recommended — pour in a splash of white wine and scrape up any browned bits from the bottom of the pan. Let it reduce slightly (1–2 minutes).
5. Creamy moment:
Stir in the stock and let it simmer gently for about 2 minutes. Then lower the heat and pour in the cream. Let everything simmer for another 5–7 minutes, until the sauce thickens slightly and coats the back of a spoon.
6. Season + enrich:
Add salt, black pepper, and parmesan if using. Stir until melty and smooth. Taste and adjust seasoning — a small splash of lemon juice at the end adds brightness if you like.
7. Garnish & serve:
Spoon over grilled chicken, crispy thighs, mashed potatoes, or steak. Top with fresh parsley or chives for that chef’s kiss.
