Mushroom sauce


  • 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


    step 1

    Heat the butter and olive oil together.

    step 2

    Add the mushrooms to the pan with the thyme and season with salt and pepper.

    step 3

    Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant.

    step 4

    Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.

    step 5

    Season with lemon, salt and pepper and add the parsley.

    step 6