Wild Mushroom Sauce

1. 1

   Heat oil in a large nonstick skillet over medium-high heat.

2. 2

   Add shallots and cook 2 minutes.

3. 3

   Add mushrooms and cook 3 to 5 minutes, until they start to release juices.

4. 4

   Add chicken broth and thyme and bring to a simmer.

5. 5

   Simmer 10 minutes; until sauce thickens (sauce should reduce to about 11/2 cups).

6. 6

   Remove from heat, add parsley and season to taste with salt and black pepper.

7. 7

   Note: All sauces can be made in advance and refrigerated for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.