arrow_right Butter, 1 1/2 Tbls
 arrow_right Olive Oil, 1 1/2 Tbls
 arrow_right Mixed Mushrooms, 6 cups
 arrow_right Shallot, 1 lg
 arrow_right Garlic, 1 clove
 arrow_right White Wine, 1/4 cup
 arrow_right Chicken Stock, 2 cups
 arrow_right Heavy Cream, 2 cups

Chop mushrooms
 Mince shallot and garlic
 Melt butter and oil in a pan over medium heat.
 Add mushrooms and cook for 6-8 minutes.
 Add shallot and garlic and cook for 2 min.
 Add white wine and allow to reduce for about 2 minutes.
 Add chicken stock and bring to a boil.
 Allow sauce to reduce for about 5 minutes, then add heavy cream and heat to desired consistency.