Makes: About 4 Quarts
Recipe by Lynmar Estate Chef David Frakes
Ingredients
- 4 T Butter
- 1 T Oil
- 2 ea Onions, diced
- 4 cloves Garlic, minced
- 1 ½ # Brown Mushrooms, fresh/sliced
- 4 t Thyme, chopped/divided
- ½ C Marsala Wine, or any dry red or white wine
- 6 T All-Purpose Flour
- 4 C Vegetable Stock (or low sodium chicken)
- ½-1 t Fresh Cracked Black Pepper, adjust taste
- 1 C Heavy Cream or Half and Half, sub with evaporated milk
- ½ T Parsley, chopped, fresh, to serve
- ½ T Thyme, chopped, fresh, to serve
Instructions
- Heat butter and oil in a large pot over medium-high heat, until melted.
- Sauté onion for 2-3 minutes until softened.
- Cook garlic until fragrant, about 1 minute.
- Add mushrooms and 2 teaspoons thyme, cook for 5 minutes,
- Pour in wine and allow to cook for 3 minutes.
- Sprinkle mushrooms with flour, mix well and cook for 2 minutes.
- Add stock, mix again and bring to a boil.
- Reduce heat to low-medium heat, season with salt and pepper
- Cover and allow to simmer for 10-15 minutes, while occasionally stirring until thickened.
- Reduce heat to low, stir in cream or half and half.
- Allow to gently simmer (do not boil).
- Adjust salt and pepper to your taste.