Step 1

Finely chop the shallot and sautee in olive oil until translucent.

Step 2

Add sliced mushrooms and sautee for 5 minutes.

Step 3

Add broth or stock (or water + bouillon) and cook for 5 minutes. Once the mushroom start to lose volume, add heavy cream.

Step 4

Cook for at least 30 minutes.

Step 5

Season with salt and pepper. Add starch slurry to thicken the sauce up.

Step 6

Give the sauce a taste test and add more salt or pepper if needed.

Step 7

Done :)