Pulse the mushrooms, shallots, garlic, and thyme until finely chopped, scraping down the sides of the bowl occasionally, in 10 to 12 (1-second) pulses. Transfer…
Add 1/2 cup beef broth, 1/2 cup water, 2 tablespoons heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon dried thyme, and…
Rachel PerlmutterCulinary Producer Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free…