Vinegar-Cream Sauce

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ¼ cup

In a sauté pan, melt the butter with the olive oil over medium-high heat. Add the shallots and mushrooms and cook until lightly colored. Add the vinegar and stock, raise the heat to high, and cook until slightly thickened, about 5 minutes. Strain through a fine-mesh sieve set over a bowl, pressing on the solids with the back of a spoon; discard the solids. Return the sauce to the pan, add the c