Used a few rehydrated wild mushrooms with the fresh. Added thyme when cooking the mushrooms. Bit of red wine cooked through before adding the floor. Splash of balsamic seemed to perk it up (was tasting a bit bland). Could use lemon juice instead. Didn't have cream so added a bit of cream cheese and splash of milk instead. Still came out pretty dark, but I was using older mushrooms. Tasted great. Don't be shy with the black pepper. Doesn't need any added salt.
