Wild Mushroom and Balsamic Cream Sauce

1 T Extra-virgin olive oil
2 T unsalted butter
12 baby portabello mushrooms, sliced
12 shiitakes, stems removed, sliced
12 white mushrooms, sliced
2 large garlic cloves, chopped
1 T  fresh thyme, chopped
2 large shallots, thinly sliced
2 T all-purpose flour
1 1/2 C chicken stock/broth
1 T balsamic vinegar
3 T half & half
1/4 C parsley, chopped

Heat a large skillet over medium, add oil and butter.  When it melts, add mushrooms and cook, stirring occasionally for about 4-5 minutes.  Once the mushrooms are brown, season with salt and pepper, then add garlic, thyme, and shallots.  Cook, stirring occasionally, for about 2 minutes or until shallots are wilted.  Sprinkle flour into pan and cook 2 minutes more.  Whisk in stock, balsamic vinegar, and cream.  Turn the heat up to high and simmer for about 2 minutes, or until thickened.  Whisk in parsley and remove from heat

A Rachael Ray recipe