What is required:
Half a liter of butter
1 minced little onion
oil from olives, 1/4 cup
1 pound of sliced mushrooms (any kind, including portobello, cremini, button, etc.)
Two garlic cloves, minced
thyme, either half a teaspoon dry or one teaspoon fresh
Season to taste with salt and pepper.
Boil 3 cups of chicken or vegetable stock.
A 1.5-quart measuring cup of heavy cream; 1 tablespoon of all-purpose flour may be added for thickening purposes.
For decoration, you may add chopped fresh parsley.
Steps to take:
In a large saucepan, melt the olive oil and butter over medium heat. Brown the mushrooms. Simmer, stirring often, for 8 to 10 more minutes or until the sliced mushrooms begin to brown and release their juices.
