Ingredients

• 1 Cup Mushrooms Sliced (White Button, Shiitake and Cremini)
• 3 Tbsp Butter
• 1 Tbsp Olive Oil
• 1 Shallot Chopped
• 2 Cloves Garlic Finely Chopped
• 1 Tsp Wostershire Sauce
• 1 Tsp Capers
• 1 Sprig of Fresh Thyme
• 1 Tbsp Flour
• 1/2 Cup Chicken Stock
• 1/4 Cup Half n Half
• Fresh Black Pepper To Taste
• Salt To Taste

Recipe

1. In a skillet heat butter and oil together, this add garlic and shallots, once the aromatics are softened to this add mushrooms and thyme, sautée until mushrooms have changed color.
2. Now season with salt, add wostershire sauce, capers and stir to combine.
3. Sprinkle 1 tbsp of flour and whisk to ensure no lumps form.
4. Once the flour becomes fragrant, add in the chicken stock in a steady stream whisking continuously.
5. Now add in the half and half and cook the sauce on a high flame until its reduced and thickened.
6. Season with black pepper.
7. Sauce is ready to be served.