Creamy Mushrooms Recipe

Melt butter in a 12-inch skillet over medium heat. Add shallot and sauté 2 minutes or until soft, stirring constantly. Add mushrooms, increase heat to medium-high and cook until mushrooms are soft and liquid released evaporates, about 5 minutes. Stir in garlic and wine and cook 1 minute.

Meanwhile whisk cream and flour in a small bowl until smooth. Add to skillet with the salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes or until sauce thickens. Planning Tip: Can be made up to 2 days ahead. Refrigerate covered. Reheat over low heat before serving. Cook’s Tip: If cremini and/or shiitake mushrooms are unavailable, substitute white mushrooms. Gently wipe mushrooms with a damp cloth or soft brush to remove particles. Or rinse quickly with cold water and immediately pat dry with paper towels. Never soak mushrooms; they’re porous and absorb water.