In a sauté pan, heat the olive oil. When the oil is hot, sauté the shallots and garlic for 1 minute. Add the mushrooms and sauté for 2-3 minutes or until the mushrooms start to wilt. Season with salt and pepper. Stir in the mushroom broth and bring up to a boil. Remove from the heat. Place the bag on a platter. Using a knife open the top of the bag, exposing the sausage and potatoes. Spoon the mushroom jus over top. Garnish with parsley and fresh thyme sprigs.
Yield: 2 cups