Heat a large skillet to medium and add 2 tablespoons unsalted butter 1 small shallot, finely chopped Cook until the shallot becomes fragrant (about 2-3 minutes) Add 2 cloves garlic, minced Cook another minute

Next, add in 8 ounces mushrooms (such as cremini or button), sliced Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 5-7 minutes Pour in 1/4 cup dry white wine Deglaze the pan and simmer for 2-3 minutes

Pour in 1/2 cup beef broth Simmer for another 2-3 minutes, reduce the heat to low and add 3/4 cup heavy cream Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency

Allow the sauce to cook down to your liking, then season with salt and pepper and garnish with fresh parsely

Enjoy over steak, chicken, or pasta dinners Click the link for full recipe and tutorial