Step 1

Clean the mushrooms thoroughly and pat them dry. Thinly slice them about 1/4" thick.

Step 2

Preheat a 9" cast iron skillet over medium high heat. When the pan is hot but not smoking, add the olive or avocado oil and the sliced mushrooms.

Step 3

Sauté the mushrooms until browned and just tender, be sure not to stir them too often because they won't brown properly. Increase the heat to high if the mushrooms aren't browning.

Step 4

When the mushrooms just tender but still meaty, add the rosemary and the white wine. Simmer until the wine is reduced by half.

Step 5

Then add the heavy cream. Bring the sauce to a simmer being careful not to let it boil over. Then lower the heat and maintain a simmer until the sauce has thickened, about 10-15 minutes.

Step 6

Season the sauce to taste with sea salt and pepper, and serve immediately. You can also place this sauce on the back of the stove while you finish up dinner, then reheat just before serving.