Mushroom Sauce

Instructions

1. Prepare the mushrooms
   Clean mushrooms with a damp paper towel to remove any dirt. Slice them evenly, around 1/4 inch thick. If using shiitake mushrooms, remove and discard the stems.
2. Sauté the aromatics
   In a large skillet over medium heat, melt the butter with olive oil. Add the shallots and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
3. Cook the mushrooms
   Increase the heat to medium-high and add the mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown. Add the thyme leaves halfway through cooking.
4. Deglaze the pan
   If using wine, add it to the pan and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until the alcohol has evaporated and the liquid is reduced by half.
5. Add liquids and seasonings
   Pour in the broth, heavy cream, Worcestershire sauce, and Dijon mustard. Stir to combine and bring to a gentle simmer. Season with salt and freshly ground black pepper to taste.
6. Reduce the sauce
   Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. If you want a thicker sauce, continue simmering for a few more minutes.