Ingredients:

  • 1 lb Cremini or Button mushrooms, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 3/4 cup low-sodium beef broth
  • 1/2 cup half-and-half
  • 1 tsp lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer and leave them undisturbed for 3-4 minutes until mahogany-colored. Stir and cook for an additional 3 minutes.
  2. Lower the heat to medium. Stir in the butter, shallots, and garlic. Sauté for 1-2 minutes until shallots are translucent and garlic is fragrant.
  3. Pour in the beef broth, scraping the bottom of the pan to incorporate the browned bits. Simmer for 3-5 minutes until the liquid is reduced by half.
  4. Stir in the half-and-half and simmer gently for another 2 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Remove from heat. Stir in the lemon juice, salt, pepper, and fresh parsley.