Mushrooms Au Jus

• 1 Tablespoon Unsalted Butter
• 2 Tablespoons Extra Virgin Olive Oil
• 2 pounds Mushrooms, Assorted Varieties
• 2 sprigs Thyme, Leaves Only
• 1/2 cups Cabernet Sauvignon, (Berringer Is Awesome!)
• 1/4 cups Beef Broth (drippings From Roast)
• 1/4 cups Heavy Cream
• 1 Tablespoon Fresh Chives, Minced
• 2 teaspoons Salt and Pepper - To Taste, So You May Need More Or Less

1. Place a clean skillet over medium heat. Add the butter and 2-tablespoons of oil. When the butter starts to foam, add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

butter, olive oil, mushrooms, thyme, cabernet sauvignon, ubc, ubc, fresh chives, salt

Taken from tastykitchen.com/recipes/holidays/mushrooms-au-jus/ (may not work)