Mushrooms and Garlic and Cream Sauce, Oh My!

Melt butter in skillet over medium heat until just foaming. Dump in the mushrooms and stir. Add salt and pepper (this will draw the moisture out of the mushrooms and create some liquid to help them cook). Cook on medium or medium low for about 15 minutes until this liquid evaporates.

Add garlic and marsala and let simmer for another 5 -7 minutes until marsala cooks down. Add chicken stock and simmer for 2 – 3 minutes, then add cream. This will start smelling heavenly about this point . . . Simmer for another 3 minutes or so until the sauce thickens a bit.

Stir in 1/2 of the thyme.

If the liquid is not thickening up to your liking, sprinkle in a little Wondra flour (specially formulated flour to mix in well with soups and gravies — you can find it in a shaker canister on the baking aisle at your supermarket).

When sauce has thickened a bit, serve mushrooms over garlic bread or over bowtie pasta. Garnish with the remaining thyme. We had it over mini bowtie pasta and it was the perfect amount for our family of 4 (2 adults and 2 children).

Would also be great served on mini-garlic bread slices (crostinis) and served as appetizers!

Fabulous!

To prepare the garlic bread: Slice French bread into thin slices and toast. Take a mashed and peeled clove of garlic and rub it all over the bread. Voila! Garlic bread!