Wild Mushroom Sauce

• 3 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 3 cups sliced wild mushrooms, such as a shiitake, morel, chanterelle, wood ear, and/or oyster, stems trimmed and wiped clean
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped green onions (green and white parts)
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon minced garlic
• 1 1/2 cups veal stock or beef stock, or low-sodium beef broth
• 1 cup heavy cream

1. In a heavy medium saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring often, until soft and fragrant, 2 minutes. Add the mushrooms, salt, and pepper and cook until the mushrooms start to give off their liquid, about 3 minutes. Add the green onions, parsley, and garlic and cook, stirring often, until fragrant, about 1 minute. Stir in the stock and heavy cream and bring to a boil over high heat. Reduce the heat to medium-low and simmer until thickened to a sauce consistency, 20 to 30 minutes.
2. Serve, or cover and keep warm until ready to use.

olive oil, shallots, wild mushrooms, salt, freshly ground black pepper, green onions, flatleaf, garlic, veal stock, heavy cream

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-sauce-50174550 (may not work)