Heat the base. In a medium skillet, melt butter with olive oil over medium heat. This combo keeps the sauce creamy without burning the butter.
Cook the mushrooms. Add sliced mushrooms and cook 5–7 minutes, stirring occasionally, until they’re golden and slightly caramelized.
Add garlic & thyme. Stir in garlic and thyme for about 30 seconds—just enough for the aroma to hit your senses.
Deglaze with sherry. Pour in the sherry (or substitute) and let it simmer for 2–3 minutes, scraping up any bits stuck to the pan. This adds depth and flavor.
Add the cream. Lower heat and stir in heavy cream. Simmer for 5–7 minutes until the sauce thickens slightly.
Season & finish. Add salt, pepper, and optional parmesan. Stir well and taste, adjusting seasoning if needed.
Serve immediately. Spoon generously over steak, chicken, pasta, or roasted vegetables.
