Servings: 4 servings

2 tablespoons butter 2 tablespoons butter
2 tablespoons olive oil 2 tablespoons olive oil
½ cup finely diced onions ½ cup finely diced onions
1 pound any fresh mushrooms, thinly sliced 1 pound any fresh mushrooms, thinly sliced
1 cup heavy cream 1 cup heavy cream
2 garlic cloves, minced 2 garlic cloves, minced
1 ½ teaspoons fresh thyme leaves or ¼ to ½ teaspoon dried thyme 1 ½ teaspoons fresh thyme leaves or ¼ to ½ teaspoon dried thyme
1 tablespoon chopped parsley 1 tablespoon chopped parsley
Salt and black pepper to taste Salt and black pepper to taste

Hear butter and olive oil in a large skillet over medium heat.
Add the onion and cook, stirring, until translucent. About 5 minutes.
Add the mushrooms, increase heat to medium-high and cook, stirring often, until the mushrooms release and then reabsorb their juices. About 5 minutes.
Add in the heavy cream, garlic cloves, thyme, salt and pepper. Reduce heat to medium and simmer until the sauce is slightly thickened. Taste and adjust the seasonings and then add the parsley.