Some of us have our reservations about mushroom. But, I think we can all agree that it is a very interesting vegetable. It is a delightful addition in pasta, rice, noodles and so on. Personally, I love pasta tossed in white sauce with sautéed mushrooms (basically, white sauce pasta). Bechamel is considered a mother sauce in French and Italian Cuisine. It is prepared with a mixture of roux and milk. However, tonight I am using a different method to prepare a very creamy sauce that incorporates mushroom in it. Rice, Pasta and even mashed potatoes can be served with this sauce on the side.

To prepare this sauce, I have used button mushrooms, fresh cream (from Amul), thyme and parsley. Also, I make sure to use freshly ground peppers as these are so much more aromatic and flavourful than store bought pepper powder. I don’t have access to fresh thyme and parsley, so I use dried herbs. However, that is totally upto you. This sauce is very creamy and rich, and incredibly tasty.

I served the sauce as a side with my herb rice. It was a heavenly combination. I still have some of the sauce left, I’ll be pairing that with fries and toast tomorrow.


A very creamy and rich mushroom sauce, made with fresh cream and milk. It can be served with rice, pasta, noodles, mashed potatoes and so on. This recipe is quick, and requires minimal ingredients.
Prep Time5 mins
Active Time25 mins
Total Time30 mins
Course: Main Course, Sauce
Cuisine: Western
Keyword: Creamy, Creamy Mushroom Sauce, Mushroom, Sauce
Yield: 4


  • 1 tbsp Butter Unsalted
  • 1 1/2 tbsp Olive Oil
  • 3 Cups Buttom Mushroom Washed and cut
  • 1 Cup Fresh Cream
  • 1/2 Cup Milk
  • 3 tsp Cornstarch
  • 2 tbsp Thyme Fresh or Dried
  • 5-6 cloves Garlic Crushed
  • 3 tbsp Parsley Fresh or Dried
  • 1 tsp Lemon Juice
  • Salt To taste
  • Ground Pepper To taste


  • In a pan, melt butter and olive oil together.
  • Once the butter and oil are hot, add the cut mushrooms.
  • Season it with thyme, salt and pepper.
  • Let the mushrooms fry until they are golden brown.
  • Once they are brown, add garlic and fry until the aroma of garlic fills the air.
  • In the meantime, make a paste with the milk and cornstarch.
  • Once the mushrooms are fried, slowly add cream and milk slurry.
  • Let it simmer until the sauce starts to thicken. Then season it with salt, pepper, lemon juice and parsley. Mix well, and take it off the heat. The sauce is ready to be served.


  1. To ensure that the mushrooms fry well, it is important to not crowd the pan too much. 
  2. Adjust the amount of pepper according to your spice level. 
  3. If you leave the sauce unattended while it is thickening, and it gets too thick, don’t worry. Just add a little more milk and let it simmer for 1-2 minutes. 


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