In a large skillet with a lid, heat butter and oil over medium-high heat. Add mushrooms and stir to coat, nudge them into a single layer. Add about 1/4 cup of water, add the lid and let the mushrooms cook for three or four minutes until golden brown and the water is nearly evaporated. Unlid and stir and continue to cook until the mushrooms pick up color on both sides.

Push the mushrooms aside, add garlic and just heat through. Add wine and stir to get all the browned bits off the bottom. Bring to a good simmer and cook until nearly evaporated.

Add cream, return to a simmer until cream has reduced by about a third, stirring now and then. Add in herb(s) to taste. The cream will look quite liquidy but will thicken as soon as it’s off heat. It should readily coat the back of a spoon and leave a distinct line behind if you run a finger across.

Taste and add salt and freshly ground pepper. Garnish with parsley if desired.

Notes:

If you’d like to use this sauce with leftover chicken or pork, finish the sauce and then just gently rewarm either, thinly sliced, in the sauce.

If you’d like to saute chicken breasts or pork chops and then build the sauce and serve with either, Heat 1 tablespoon butter & 1 tablespoon olive oil in pan. When hot, salt and pepper the protein, cook over medium-high heat until just done and nicely browned. Remove from the skillet and tent with foil.

To the skillet, add the tablespoon of butter, if needed, then proceed with the recipe. Serve the sauce over the chicken or pork.