This sauce is yummy on steak, chicken, or in the case of the picture, pork. I recommend dredging chicken or pork in seasoned flour and browning first. Set protein aside to make sauce then finish cooking in the sauce for smothered pork chops or chicken.
8 ounces mushrooms, cleaned and sliced
1/2 small onion, cut into thin slices
1 bay leaf
1 sprig thyme
1/4 cup dry white wine
1 cup milk
salt and pepper to taste
Use the pan you browned the meat in for maximum flavor. You need about a tablespoon of oil in the brown to soften the vegetables. Add the onions to the pan over medium heat. Stir until translucent. Add the sliced mushrooms to the pan. Add bay leaf and thyme. The mushrooms will give off water as they cook. Continue stirring over medium heat until liquid is evaporated and mushrooms begin to brown. Deglaze pan with wine and reduce by half. Add milk. If you are making smothered pork chops or chicken, add them back to the sauce at this point. Simmer about 8 minutes or until liquid is reduced by half. Season with salt and pepper to taste. Remove bay leaf and thyme stem before serving.