SAN DIEGO — This recipe for a delicious mushroom sauce is universal and it can go on any meat. I'll use a chicken breast and a tri-tip cut of beef, but you could just as easily put it over egg noodles.
8 oz Cremini mushrooms, sliced
1/4 cup diced shallots, diced
1 tbsp garlic, diced
1 tsp lemon zest
1/4 pkg fresh thyme
1/4 cup olive oil
1/2 cup dry white wine
1/3 cup chicken broth
1/2 cup heavy cream
1 tbsp butter
In a large frying pan on medium-high heat, add olive oil and heat for about a minute, next add mushrooms and sauté for 3 - 5 minutes.
Next, add in the shallots and garlic for another 3 - 5 minutes, now de-glaze with dry white wine and after a couple of minutes follow with chicken stock.
Allow the liquid to reduce by about a 1/4, then add heavy cream and thyme sprigs, finally bring to a simmer for 2 minutes.
Just before serving, add butter and lemon zest, stir in and ladle over your dish.
Here is another recent recipe from Shawn, California Caprese: