Ingredients:

  • 2 lbs Cremini or Button mushrooms, sliced
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 4 cups vegetable or chicken broth
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream

Instructions:

  1. Melt 2 tbsp of the unsalted butter over medium high heat in your Dutch oven. Add half the mushrooms, spread them out, and leave them alone for 3-4 minutes until they are mahogany colored and the edges are crisp. Remove them with a slotted spoon and repeat with the second batch.
  2. Melt the remaining 2 tbsp of butter in the same pot. Toss in the diced yellow onion and cook until translucent (about 5 minutes). Stir in the minced garlic and fresh thyme for 60 seconds until you can smell it.
  3. Sprinkle the 1/4 cup all purpose flour over the onions. Stir constantly for 2 minutes until it forms a thick, nutty smelling paste.
  4. Slowly whisk in the broth, adding one cup at a time. Stir well after each addition to ensure a silky consistency and no lumps.
  5. Drop in the bay leaf, salt, and black pepper. Bring the pot to a gentle simmer and cook for 10 minutes.
  6. Stir the browned mushrooms back into the pot.
  7. Lower the heat to low and stir in the 1 cup of heavy cream.
  8. Simmer gently for 5 minutes. Note: Do not let it reach a rolling boil or the cream might break.
  9. Remove the bay leaf. Stir in the fresh lemon juice and garnish with chopped parsley.