1. Heat oil in a large skillet over medium-high until shimmering. Add mushrooms and cook, stirring occasionally, until they have released their liquid and are beginning to brown, 5 to 7 minutes.
2. Add shallot, garlic, and a pinch of salt and cook, stirring frequently, until shallot is tender and mushrooms are well browned, about 2 minutes. Add wine, scraping up browned bits from bottom of pan, then stir in heavy cream. Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, 5 to 7 minutes.
3. Stir in butter until incorporated, then season with salt and pepper to taste. Serve immediately.
Source: Hannaford fresh Magazine, January-February 2021