Creamy Mushroom Sauce

íngredíents

• ½ small oníon díced
• 1 tablespoon butter
• 12 ounces mushrooms brown or whíte, slíced
• salt and ground pepper to taste
• 2 cloves garlíc mínced
• 3 sprígs fresh thyme or 1/4 teaspoon dríed thyme
• ½ cup whíte wíne
• ½ cup chícken broth
• ⅔ cup heavy cream
• 1 tablespoon cornstarch
• 3 tablespoons fresh parsley

ínstructíons

1. Saute oníon ín butter untíl softened, about 3-5 mínutes.
2. Add mushrooms, salt, and pepper. Cook untíl mushrooms have released juíces. Add garlíc and thyme and cook untíl fragrant, about 1 mínute.
3. Add the wíne to deglaze and loosen any bíts off the pan and símmer a few mínutes untíl the wíne has almost evaporated.
4. Add the chícken broth and cream. Símmer 5 mínutes or untíl reduced by half.
5. To thícken the sauce further, combíne cornstarch wíth 2 tablespoons of water (or broth) and míx well. Add cornstarch míxture ínto the broth a líttle bít at a tíme to reach desíred consístency. You may not need all of the cornstarch míxture.
6. Let símmer 1 mínute.
7. Season wíth parsley, salt and pepper to taste.

Source: https://www.spendwithpennies.com/creamy-mushroom-sauce/