Directions

1. In a large saucepan heat the butter and olive oil over medium high heat until they begin to simmer.

2. Add the mushrooms and sauté until golden brown (about 5-7 minutes). Add the garlic and cook for 2 more minutes.

3. Add the wine to the pan with the mushrooms. Simmer until the wine has reduced slightly more than 1/2 its volume.

4. Add the chicken stock and simmer until it has reduced to 1/2 its volume.

5. Slowly add the cream and parmesan cheese. Stir until combined. Simmer the sauce for 2-3 minutes until it comes together.

6. Stir in the chives and parsley and season with salt and pepper, adjusting to your taste.