3 tablespoons unsalted butter
1 small shallot, minced
1 cup Crimimi mushroom, roughly chopped
2 1/2 tablespoons flour
1/2 cup vegetable broth
1/2 cup heavy cream
1 tablespoon chopped fresh thyme
1/2 tablespoon fresh rosemary
A pinch of kosher salt
2 pinches fresh ground pepper
In a skillet, melt the butter over medium heat. Once melted, add the minced shallot and stir to saute until just soft (about 3-5 minutes).
Add the mushrooms, thyme, rosemary, salt, and pepper then stir and cook for 2-3 minutes. Sprinkle the pan with flour and continue to stir, letting the flour cook for another minute or two. Whisk in cream and broth.
Bring the mixture to a simmer and cook until it has thickened (about 5 to 8 minutes), whisking continually. Serve warm with croutons or sprig of rosemary.
Recipe adapted from Simply Scratch.