Parmesano-Reggiano Mushroom Sauce

¼ cup light olive oil
½ cup unbleached white flour
1 ¼ cup dry white wine
½ cup heavy cream
¼ cup Parmesano Reggiano cheese
½ cup sliced button or cremini mushrooms
Dash of chopped, fresh parsley (optional)

Directions:

Using a sauté pan, heat flour and oil at a medium temperature and whisk briskly and consistently until a paste-like texture forms. Reduce heat and add wine and cream. Whisk together, and add cheese and mushrooms. Simmer at low heat until sauce thickens and mushrooms are tender. Add parsley as garnish, or stir into finished sauce.