The Preparation
Saute sliced mushrooms in butter until browned and moisture has released.
Deglaze pan with white wine.
Add heavy cream and bring to a simmer.
Thicken with cornstarch slurry to desired consistency.
Season with salt and pepper.
Saute sliced mushrooms in butter until browned and moisture has released.
Deglaze pan with white wine.
Add heavy cream and bring to a simmer.
Thicken with cornstarch slurry to desired consistency.
Season with salt and pepper.
