Ingredients

• 2 tablespoons unsalted butter
• 0.5 tablespoons olive oil
• 1 , 10 ounce
• 2 cloves garlic , minced
• 1 pinch salt and ground black pepper
• 0.25 cups white wine
• 1 cup heavy cream
• 0.5 cups chicken or vegetable broth
• 0.5 cups freshly grated Parmesan cheese
• 2 teaspoons chopped fresh thyme

Instructions

1. 1 Heat butter and oil in a skillet over medium heat until butter is melted; add mushrooms and cook until golden brown, 4 to 5 minutes. Stir in garlic, salt, and pepper; cook until garlic is fragrant, about 1 minute. Pour white wine into the pan and simmer until wine is mostly evaporated, scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute.
2. 2 Stir in cream, chicken broth, and cheese; reduce heat to medium-low, and cook, stirring occasionally, until cheese has melted and sauce has thickened but doesn't boil, about 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

Nutrition per serving