Step 1

Saute Shallots: Melt butter in a saute pan over Medium Heat. Add in the Shallot and sauté 1-2 minutes, or until softened.

Step 2

Add mushrooms: Add the Mushrooms to pan. Sauté until liquid is evaporated and mushrooms are barely cooked through, about 3 minutes.

Step 3

Add aromatic: Add in the Garlic, ¼ tsp Salt and 1/8 tsp Pepper. Sauté until fragrant, about 30 seconds.

Step 4

Add flour: Sprinkle the Flour over mushrooms and cook, stirring, for 1 minute.

Step 5

Add wine: Reduce heat to Medium/Medium-Low and whisk in the Marsala Wine.  Cook until slightly reduced, about 4 - 6 minutes, scraping up browned bits off bottom of the pan.

Step 6

Add stock: Whisk in the Beef Stock and continue to cook until slightly reduced again, about 4-5 minutes.

Step 7

Add Cream: Stir in the Thyme and Heavy Cream (SEE NOTES).  Reduce heat to low and cook, stirring occasionally, for 1-2 minutes, or until heated through

Step 8

Adjust for taste & Serve: Add in the Parsley. Taste and adjust for seasoning with salt and pepper. Serve over steak, chicken, pork or pasta.  Enjoy!