Creamy Mushroom Sauce — Jewish Food Society

Ingredients

• 4 tablespoons unsalted butter
• 4 ounces white button mushrooms, trimmed and thinly sliced (2 cups)
• 4 ounces fresh shiitake mushrooms, trimmed and thinly sliced (1½ cups)
• 4 ounces oyster or shimeji mushrooms, trimmed and thinly sliced (1½ cups)
• 1 teaspoon picked thyme leaves, plus more for garnish
• Kosher salt, to taste
• 2 cloves garlic, minced
• 1 cup heavy cream
• ⅛ teaspoon ground white pepper (optional)