4 cups mixed mushrooms 2 Tablespoons butter 1 Tablespoon olive oil 2 cloves garlic, thinly sliced
1 shallot, finely chopped 2 tablespoons parsley, finely chopped 2 cups heavy cream 1 clove garlic, smashed
3 sprigs lemon thyme
1 sprig rosemary 1/4 cups finely grated parmesan
Grilled bread for serving
Pour cream into a small saucepan and place over low heat. Add smashed garlic, lemon thyme sprigs and rosemary sprigs to the pot and bring to a simmer.
Allow to simmer for 30-45 minutes or until reduced by half, and thickened.
Strain cream and throw out herbs and garlic.
Return cream to the pan, and put over low heat. Add parmesan and stir until melted.
Taste and season with salt and pepper as needed. Set aside. Heat a Cast Iron pan over medium high heat and add butter and olive oil to the pan. When the oil is hot, add the mixed mushrooms and cook, stirring frequently until softened. Add shallot and sliced garlic to the pan, and cook until mushrooms are caramelized, browned and slightly crispy. Turn off heat and stir parsley into the mushrooms. Pour cream (rewarm slowly, over low heat if necessary) on a plate and then pour the mushrooms on top. Serve warm with girlled bread.