Mushroom Sauce: - Butter - Onion - Mushrooms - Garlic - Dry White Wine - Chicken Broth - Heavy Whipping Cream - Xanthan gum
In a medium-sized skillet, melt some butter or oil over medium heat. Once hot, add half a chopped onion. Cook for about 1 minute. Then, add 16 oz. of chopped mushrooms. Cook for around 3 to 5 minutes.
Just before the mushrooms are done, add some garlic with a pinch of salt and pepper. Cook for around 1 minute. Then, deglaze the pan with some dry white wine & chicken broth.
Stir in some heavy cream, along with some ground thyme, sea salt, and pepper. Simmer for around 2 minutes to slightly thicken.
If you prefer your sauce a bit thicker, slowly pour in ⅛th teaspoon of xanthan gum mixed with ½ tsp. of olive oil.