Mushroom Au Jus

• 1 Tablespoon Unsalted Butter
• 2 Tablespoons Extra Virgin Olive Oil
• 2 pounds Assorted Mushrooms
• 2 sprigs Fresh Thyme
• 1 pinch Sea Salt
• 1 pinch Black Pepper
• 1/2 cups Cabernet Sauvignon (I Love Beringer!)
• 1/4 cups Beef Broth - Drippings From Roast Or Canned
• 1/4 cups Heavy Cream
• 1 Tablespoon Minced Fresh Chives

1. Place a clean skillet over medium heat. Add the butter and olive oil. When the butter starts to foam, add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes, allowing the mushrooms to shrink up just a bit.
2. 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, salt, black pepper, cabernet sauvignon, ubc, ubc, fresh chives

Taken from tastykitchen.com/recipes/sidedishes/mushroom-au-jus/ (may not work)