Mushroom Julienne (Soy & Gluten-Free)

Ingredients

• about 450 g Mixed Mushrooms (cremini, shiitake, oyster)
• 1/2 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 cup Heavy Cream (dairy)
• 1/4 cup Dry White Wine
• 1 tbsp Tapioca Starch
• 1 tsp Fresh Thyme
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2Add mushrooms and garlic to the skillet and cook until mushrooms are tender and have released their moisture, about 8-10 minutes.
3. 3Pour in white wine and cook for 2-3 minutes, allowing the alcohol to evaporate.
4. 4In a small bowl, whisk together heavy cream and tapioca starch. Pour the mixture into the skillet and stir continuously until the sauce thickens, about 3-5 minutes.
5. 5Stir in fresh thyme, salt, and pepper. Taste and adjust seasoning as needed.
6. 6Serve hot, garnished with fresh parsley (optional).

Substitutions

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