1 Tablespoon olive oil

8 oz mushrooms sliced

1 clove garlic minced

1 cup chicken broth

⅓ cup heavy cream 35%

½ teaspoon thyme

1 teaspoon dijon mustard

salt & pepper to taste

1 Tablespoon butter

Heat olive oil over medium-high heat in a skillet or frying pan. Add mushrooms and cook until tender, about 4-5 minutes. Add garlic and cook 1 minute more. Remove from the pan and set aside.

Add remaining ingredients except butter to the same pan. Bring to a boil scraping any bits off the bottom, reduce heat and simmer until thickened, about 10.

Stir in mushrooms with any juices and butter. Cook 2 minutes more or until heated through.

*found recipe on https://easylowcarb.com/