1
Heat olive oil and butter in a large skillet over medium-high heat. Add sliced mushrooms, dried parsley, and onion powder and cook for about 4-6 minutes.
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2
Add the minced garlic to the mushrooms and cook for another minute until fragrant. Pour in the white wine, scraping any bits off the bottom of the skillet.
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3
Stir in the chicken broth and heavy cream. Bring to a simmer and cook for about 5 minutes
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