• 2 tablespoons butter, and
• 2 tablespoons butter
• 1 large shallot, minced
• 3 cups portabella mushrooms or 3 cups cremini mushrooms, cubed
• 1 1/2 cups vegetable broth
• 1/4 cup white wine
• 1 teaspoon fresh thyme, chopped
• 3 tablespoons flour
• 1/4 cup heavy cream
• 1/4 cup parmesan cheese, grated
• 1/4 cup fresh parsley, chopped
• salt and pepper

Directions:

1. Melt the first amount of butter over medium heat and add the shallot, cook until tender.
2. Add the mushrooms to the pot and cook until tender.
3. Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
4. While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
5. Stir the flour into the butter until absorbed to make a roux.
6. Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
7. Stir in the heavy cream and parmesan cheese, and parsley.
8. This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.