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Wild Mushroom Cream Sauce

TBL of EVOO

Shallot Minced

About 4 oz of Fresh Wild Mushrooms Sliced

Dry Sherry

TBL of Chopped Fresh Thyme

Pint (2 cups) Heavy Cream

Salt and Pepper to Taste

In a medium pot sweat the minced shallot in canola oil until soft and translucent. Add mushrooms and sauté until soft. Add thyme. Add Sherry and reduce by half. Add cream and reduce to thicken. Salt and pepper to taste. For a variation try using some dried wild mushrooms along with the fresh ones. Soak dry mushrooms in warm water until soft. Add the soaked mushrooms and some of the soaking liquid whien you add the sherry to the sauce. Be careful not to add any sand or grit that has collected at the bottom of your soaking liquid.