Ingredients

Chicken Stock Mixture

• 1 Cup Low Sodium Chicken Stock
• 1 1/2 Teaspoons Powdered Gelatin

Sauce

• 2 Tablespoons Olive Oil
• 1 1/2 Pounds Mixed Mushrooms
• 1 Pinch Kosher Salt and Freshly Ground Black Pepper
• 3/4 Cup Shallots, Finely Minced
• 2 Whole Garlic Cloves, Minced
• 2 Tablespoons Chopped Fresh Thyme
• 1/2 Cup Dry White Wine
• 1 Teaspoon Fish Sauce

Garnish

• 1/4 Cup Fresh Parsley, Chopped

Directions

1. Pour stock into small small bowl or liquid measuring cup and evenly sprinkle gelatin over surface of stock. Set aside.
2. In a large 12-inch cast iron or stainless steel skillet, heat oil over medium-high heat until shimmering. Add mushrooms, season with salt and pepper, and cook, stirring frequently with a wooden spoon, until moisture has evaporated and mushrooms are deeply browned, 12 to 15 minutes.
3. Add shallots, garlic, and thyme and cook, stirring constantly, until fragrant and shallots are softened, 30 seconds to 1 minute. Add wine or sherry, and cook, swirling pan and scraping up any stuck-on bits with a wooden spoon, until wine is reduced by half, about 30 seconds.
4. Add chicken stock mixture, season lightly with salt, and bring to a simmer. Reduce heat to medium-low, add fish sauce (if using), and cook, stirring occasionally, until mushroom mixture is thickened to a saucy consistency, about 5 minutes. Turn off heat.
5. Serve with cooked pasta, top with garnish if desired, and enjoy.