My Favorite Mushroom Sauce

And I don't even like mushrooms....

Perfect over a nicely grilled ribeye or NY Strip. Also great on pan fried chicken.

3 tbs. unsalted butter
2 shallots, minced
3 cloves garlic, minced
2 tbs. fresh thyme/sage chopped + 1 tsb. reserved
12oz. crimini mushrooms
1 1/2 tbs. flour
1/2-1/4 cup marsala or sherry cooking wine
1 1/2 cups beef broth (or chicken broth for chicken)
1/3 cup heavy cream
salt & pepper to taste

Melt butter in skillet over medium heat. Add shallots and garlic and cook about a minute until golden. Add mushrooms & thyme/sage. Add salt & pepper to taste (about 1/4 tsp. each). Cook 6-8 minutes until moisture from mushrooms is evaporated, stirring occasionally. Sprinkle flour over mixture and stir until lightly browned, about a minute. Add wine, scraping up brown bits. Add broth and brng to a boil. Cook until thickened, about 2 minutes. Add heavy cream, reserved thyme/sage and stir. Salt & pepper to taste.

This is my own recipe developed by trying several variations and combining what I liked about each. Yum-O!