Mushroom Gravy

2 tablespoons butter

8 oz mushrooms, sliced

¼ cup onion, minced

2 cloves garlic, minced

¼ cup white wine

¼ cup chicken stock

½ cup mascarpone cheese

½ cup heavy cream

2 teaspoons fresh parsley, plus more for garnish

salt and pepper to taste

cooked and crumbled bacon (optional)

Melt butter in med hot skillet, add and sauté the mushrooms for a few minutes, until golden

Add in the onion and sauté for about 2 minutes.

Add the garlic and sauté for about 20 seconds

Deglaze the pan with the wine, scraping up the brown bits.

Allow to reduce slightly, then add in the chicken stock and continue to simmer for another minute or so, allowing the liquid to reduce slightly.

Stir in the mascarpone cheese and once melted, add in the heavy cream, parsley, salt and pepper.

Simmer uncovered for 5 to 7 minutes or until thickened to your liking.

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