- 1 pound mixed mushrooms (crimini and chanterelle), sliced
- 2 tablespoons sunflower oil
- 1/2 cup minced shallots
- 1 clove garlic
- 1 sprig thyme
- 1/2 cup white wine
- 8 ounces heavy cream
- 1/2 tablespoon arrowroot powder
- 1/4 cup cold water
- Salt and white pepper, to taste
- 1 ounce unsalted butter
Sauté mushrooms in oil over medium-high heat until they start to brown. Add shallots, garlic clove and thyme; sauté for 2 minutes.
Add white wine and reduce until it is almost completely evaporated. Add heavy cream and bring to a simmer. Mix arrowroot in cold water and add to the sauce. Simmer and stir until thickened. Remove thyme sprig and garlic clove, then season with salt and white pepper. Stir in butter and serve.
The arrowroot method can be omitted if you reduce the cream over medium-high heat until desired thickness is reached. The arrowroot method works well for larger batches.