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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.