Ingredients
1/4
cup butter or stick margarine
1
tablespoon finely chopped shallots
1
cup thinly sliced mushrooms (about 3 ounces)
1
tablespoon all-purpose flour
1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/2
cup half-and-half
1
tablespoon dry white wine, if desired
Preparation
Melt butter in 2-quart saucepan over medium heat. Cook shallots and mushrooms in butter, stirring occasionally, until tender.
Stir in flour, thyme and parsley. Cook, stirring constantly, until slightly thickened.
Gradually stir in half-and-half and wine until smooth. Cook, stirring constantly, until thickened. Serve immediately.
