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 the desired consistency. You may not need all of the cornstarch mixture.

Let simmer for 1 minute.

Season with parsley, salt, and pepper to taste.

*adapted from https://www.spendwithpennies.com/