Sort ingredients
uberjonas
QR Code
Listen
Pdf
Heat the butter in a large skillet over medium high heat.
Add the mushrooms and season them with salt and pepper.
Cook the mushrooms until the juices from the mushrooms are released and they are browned.
Add the garlic and Italian seasoning and heat for 1 minute until the garlic is fragrant.
Reduce the heat to medium, add in the white wine, deglaze the bottom of the pan and cook for approximately 1 minute until the mixture boils slightly.
In a separate bowl, whisk together the heavy whipping cream and cornstarch.
Stir this mixture into the saucepan and cook for 3-5 minutes or until the sauce has thickened.
Top the sauce with the fresh parsley and then it’s ready to enjoy!