Creamy Mushroom Sauce

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Creamy Mushroom Sauce

Ingredients

• 1 tablespoon butter
• 2 tablespoons oil
• 5 cups portabellini/chestnut mushrooms, halved/sliced approximately 500g/ 1 pound
• 2 sprigs fresh thyme
• 2 garlic cloves crushed
• 1 cup cream
• 1 cup milk mixed with 3 teaspoons corn flour/corn starch
• 1-2 tablespoon lemon juice to taste
• salt & pepper to taste
• 2 tablespoons chopped parsley

Instructions

1. Heat the butter and olive oil together.
2. Add the mushrooms to the pan with the thyme and season with salt and pepper.
3. Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant.
4. Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
5. Season with lemon, salt and pepper and add the parsley.
6. Serve.

This article and recipe adapted from this site

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