A perfect accompaniment to grilled meat. You can substitute brandy or cognac if you don't have the specialty wines on hand.

INGREDIENTS | SERVES 4
Carb Level: Low

• 2 tablespoons butter
• 1 tablespoon minced shallots
• 2 teaspoons all-purpose flour
• 12 ounces mixed mushrooms, cleaned, stems trimmed
• ¾ cup heavy cream
• ¼ cup Madeira or port wine
• ½ teaspoon dried thyme
• ½ teaspoon salt
• Freshly cracked black pepper

1. Melt the butter in a medium-sized nonstick skillet over medium heat and add the shallots; cook over low heat, stirring frequently, until tender, about 5 minutes. Sprinkle the flour over the shallots and stir.

2. Stir in the mushrooms, cream, wine, thyme, salt, and pepper. Simmer over medium-low heat, uncovered, until the sauce thickens slightly, about 20 minutes. Adjust seasoning to taste and serve hot.

Per serving: