Iguana's Mushroom Sauce

This mouthwatering mushroom sauce is delectably delicious spooned over chicken or pork. This will definitely being a favorite! VIDEO https://www.youtube.com/watch?v=Ats6v0jUSis

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb  mixed mushrooms, thinly sliced (such as Portobello, King Oyster, Enoki, Shitake, White Button, Cremini)
• 2  tablespoons butter
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon sea salt, ground
• 2  garlic cloves, pressed
• 1⁄4 cup dry white wine (substitute Marsala wine)
• 1⁄2 cup low sodium chicken broth
• 1  tablespoon cooking sherry
• 2  cups heavy cream
• 2  teaspoons cornstarch (mixed with 1/2 cup water)
• 1⁄2 teaspoon dried rosemary
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon  black  truffle oil
• 1⁄8 teaspoon cayenne pepper (to taste)
• 1  tablespoon parsley, chopped

Directions

1. In a large skillet over medium heat, melt butter then add mushrooms; sprinkle black pepper and sea salt. Sauté mushrooms until soft. Add garlic and sauté for 2 minutes. Add wine and cook until it reduces by half. Add broth, sherry and cream; stir well. Bring to a simmer. Stir in cornstarch until sauce starts to thicken, about 1 minute.
2. Add the remaining ingredients except parsley. Reduce heat to medium-low and cook for 10 minutes. Taste and adjust seasoning if needed. Just before serving, stir in parsley. Spoon sauce over grilled chicken breasts or pork and serve with mashed and veggies.