This will enhance the flavor or any meat or vegetable you make.
1/2 small onion diced
1 tablespoon butter (I used 2)
12 ounces mushrooms brown or white, sliced (I used portabella, porcini, chanterelle, oyster and morel. I also reconstituted the dried mushrooms in stock.)
2 cloves garlic minced
3 sprigs fresh thyme or 1/4 teaspoon dried thyme
1/4 cup white wine
1/4 cup red wine
1/2 cup chicken broth (you may need to add more)
2/3 cup heavy cream
1 tablespoon cornstarch
3 tablespoons fresh parsley
salt and ground pepper to taste
Sauté onion in butter until softened, about 3-5 minutes. Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute.
Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated. Add the chicken broth and cream. Simmer 5 minutes or until reduced by half.
To thicken the sauce further, combine cornstarch with 2 tablespoons of broth and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture. Let simmer 1 minute. Season with parsley, salt and pepper to taste.
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