Instructions

1. Chop the mushrooms and fry them in the butter until they are cooked and beautifully browned.
2. Add the Thyme and stir for another minute.
3. Add the cream.
4. Grind a little coarse salt and black pepper over the sauce.
5. To prevent lumps, add the cornflour to the milk and mix together until smooth.
6. Now add the milk and cornflour mixture to the mushroom sauce and stir gently with a wooden spoon. Allow the sauce to simmer and it will begin to thicken (will take 5-10 minutes). Keep stirring to prevent a milky film from forming on the bottom of the pan. Remove from heat once thickened.
7. Add more salt and pepper, if necessary.