½ small onion diced
1 tablespoon butter
12 ounces mushrooms brown or white, sliced
salt and ground pepper to taste
2 cloves garlic minced
3 sprigs fresh thyme or 1/4 teaspoon dried thyme
½ cup white wine
½ cup chicken broth
⅔ cup heavy cream
1 tablespoon cornstarch
3 tablespoons fresh parsley
Saute 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 water (or 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.
Beef stock is also a good substitute for a heartier sauce
Calories: 222, Carbohydrates: 8g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 62mg, Sodium: 156mg, Potassium: 374mg, Fiber: 1g, Sugar: 2g, Vitamin A: 959IU, Vitamin C: 10mg, Calcium: 41mg, Iron: 1mg