I love mushrooms, that’s all I have to say!  This classic French recipe is one I learned in culinary school and I make it all the time. It is one of the main ingredients in Beef Wellington, but can be enjoyed in an omelet on a crostini or added to soup or Pasta. 
Yields 1 cup
 
3 Tablespoons butter or olive oil
2 shallots, (about 2 ounces)
1-pound mushrooms, finely chopped 
3 Tablespoons heavy cream
2 tsp. thyme leaves chopped
Salt and pepper or ½ tsp. of PGS
 
In a sauté pan, over high heat, melt the butter and sauté the shallots until translucent.
Add the mushrooms and continue to cook over medium heat until all the liquid evaporates. Stir occasionally so the mixture cooks evenly.
Stir in cream and mix, season with salt and pepper.
Allow to cool completely.
 
Serve on crostini, over creamy polenta topped with a poached egg or used to flavor any protein.