White wine reduction with mushrooms and cream

½ yellow onion, chopped 2 cloves garlic, minced 6 to 8 oz baby bella mushrooms, sliced 6 tbs butter 2 tbs olive oil 1 cup dry white wine ⅓ cup cream

Melt half the butter in a sauce pan and add olive oil. Saute onions until translucent. Add garlic; saute until lightly golden. Add white wine and reduce by at least half (I usually go almost all the way). Melt the rest of the butter and add the mushrooms. Saute until softened. Remove from heat and add cream, stirring until combined.

Obviously, season all this with S&P while cooking. I usually throw in a good amount of dried basil while the wine is reducing. This is fantastic on pasta or as a sauce for meat, particularly steak. A dash of some citrus juice gives it a kick, or you can throw in some crushed red pepper for some heat.

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