1-First Steps: Heat a large pan over high heat and add 2 tablespoons (28g) of clarified unsalted butter and 1 teaspoon (5ml) of olive oil, letting them melt together. Once hot, add the 4 garlic cloves (thinly sliced or minced) and 1 finely diced shallot, mixing well and sautéing for 30 seconds until fragrant.

2-First Steps: Next, add 300g (10.5oz) of thinly sliced Swiss brown mushrooms to the pan. Stir to combine and sauté for 6-7 minutes, stirring frequently; season to taste halfway through for even flavor. This step builds the base of the sauce, letting the mushrooms release their natural juices.

3-Building the Flavor: Pour in 2 tablespoons (40ml) of white wine and deglaze the pan for 1 minute, stirring frequently to incorporate all the tasty bits. Add 5g (0.2oz) of roughly chopped flat leaf parsley and 2g (0.1oz) of finely chopped thyme, mixing to blend the herbs into the mixture.

4-Building the Flavor: Finally, stir in 400ml (1 ⅗ cups) of thickened cream, bring it to a boil, then reduce the heat to medium-low and simmer for 15 minutes or until the sauce thickens. Once done, check the seasoning before serving. This method ensures a creamy texture that’s perfect for any meal.