Creamy Mushroom Sauce

4 TB Unsalted Butter

1 TB Olive Oil

20 oz mushrooms, sliced (I use a mixture of white, shiitake and baby bella)

Pinch of Salt and Pepper

4 Garlic Cloves, Minced

1/2 Cup Dry White Wine (or chicken stock)

1 Cup Chicken or Veggie Broth

2 Cups Heavy Cream (South Mountain Heavy Cream is Wonderful!)

1 cup Parmesan Cheese, finely grated

4 tsp Fresh Thyme Leaves

Heat oil and melt butter in a skillet over medium high heat.  Add mushrooms and cook until golden brown, about 4-5 minutes.  Just before they're done, add the garlic and a pinch of salt and pepper.  Cook about one minute, until garlic is golden.  Deglaze with white wine (or chicken stock).  Stir and scrape up all the little bits from the bottom of the skillet.  Add the additional chicken stock, cream, and parmesan cheese.  Stir and lower heat to medium-low.  Do not boil.  Simmer for 2-3 minutes.  Stir in thyme, adjust salt and pepper to taste.