Ingredients:

  • 1 lb Cremini or Baby Bella mushrooms, sliced
  • 2 tbsp Unsalted butter
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Kosher salt
  • 0.5 tsp Cracked black pepper
  • 1 small Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tbsp All-purpose flour
  • 1 tsp Fresh thyme leaves
  • 3 cups Low-sodium vegetable or chicken broth
  • 1 cup Heavy cream
  • 1 tbsp Dry sherry
  • 1 tsp Worcestershire sauce

Instructions:

  1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add sliced mushrooms and cook undisturbed for 8-10 minutes until moisture evaporates and a deep mahogany crust forms. Stir in the butter once browned.
  2. Reduce heat to medium. Add the diced onion and sauté for 3 minutes until translucent. Stir in the minced garlic and thyme, cooking for 60 seconds until fragrant.
  3. Sprinkle the flour over the mushroom and aromatic mixture. Stir constantly for 2 minutes to cook out the raw flour taste and create a roux base.
  4. Slowly pour in the broth while whisking vigorously to ensure a smooth consistency. Add the Worcestershire sauce. Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes until thickened.
  5. Stir in the heavy cream and dry sherry. Season with kosher salt and black pepper to taste. For a smoother texture, pulse briefly with an immersion blender if desired. Serve warm.