Ingredients
4 T butter
4 T olive oil
2 lb. assorted mushrooms
3 shallots, minced
1/4 c dry white wine
1 1/2 t minced thyme
1/2 t pepper
1 c heavy cream
toast points
Preparation
Melt half the butter with the oil over high heat in a large skillet. Saute the mushrooms until lightly browned and tender, 2-3 min. Remove and set aside. Pour off all but 2 T of the liquid. Add shallots and saute 2-3 min. Add the wine and deglaze the pan, scaping up the browned bits. Add the thyme, pepper and cream. Boil until reduced by half. Arrange mushrooms on warm serving plates. Drizzle with sauce and garnish with toast points.
