Sauce crémeuse aux champignons

Ingrédients

• 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
• 3 tsp cornstarch
• 1-2 tablespoon lemon juice (to taste)
• salt & pepper to taste
• 2 tablespoons chopped parsley

Préparation

1. 1

   Heat the butter and olive oil together.

2. 2

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

3. 3

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

4. 4

   Whisk the cornstarch into the milk.

5. 5

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

6. 6

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

7. 7

   Serve.