2 tablespoons butter
1 package (8 oz) fresh baby portabella mushrooms, sliced
1/4 cup chopped shallots
4 cloves garlic, finely chopped
2/3 cup dry sherry, dry white wine or chicken broth
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup whipping cream
GARLIC-MUSHROOM PASTA SAUCE
- In 3-quart saucepan, heat butter over medium heat until melted. Cook mushrooms, shallots and garlic in butter about 3 minutes, stirring frequently, until tender.
- Stir in sherry, thyme, salt and pepper. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated.
- Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened. Toss with any hot cooked pasta; serve immediately.