Fresh mushrooms 500g
Butter 1 tablespoon
Shallots 2 pieces
Garlic 1 clove
¾ cup chicken broth
Cream 40% -s’ ¼ cup
2 stalks of fresh thyme
Chives 1 tablespoon
Salt to taste
Freshly ground black pepper to taste
1. Clean the mushrooms and remove the stem. Cut the cap on the middle pieces.
2. Melt the butter in a large skillet over medium heat. Add the finely chopped shallots and chopped garlic and cook, stirring occasionally, for 15 minutes until soft. Then add the sliced mushroom cap and cook until all the liquid has evaporated.
3. Pour in the broth and cook for another 5 minutes. Pour in the cream and simmer for another 5 minutes.
4. Add chopped chives and thyme sprigs. Salt and pepper.