Creamy Mushroom Sauce

1. Add 3 tsp. corn flour in the 1 cup milk and stir until dissolves. Keep aside for later.
2. Heat a large skillet on a medium flame, and add the butter and olive oil.
3. Add mushrooms to the skillet; season with salt, freshly ground black pepper and thyme and fry them until golden brown.
4. Add garlic to the skillet and sauté for a few minutes until garlic is fragrant.
5. Pour in the cream and milk to the skillet and allow the sauce to simmer gently for 5-10 more minutes or until the sauce is thickened and cooked through.
6. Season the sauce with lemon juice, salt and pepper, stir until well combined.
7. Sprinkle with chopped parsley, mix and serve over your favorite steaks.

Trivia

• Portabellini mushrooms made their way to Europe during the 17^th In France, they were first cultivated in the catacombs beneath Paris, leading to getting them the name “champignon de Paris” or Paris Mushrooms.

Portabellini mushrooms were revered by ancient Egyptians, who believed that these mushrooms gave its consumers special powers and eternal life. Similarly, the Romans considered mushrooms to be the food of Gods or cibus diorum; while the Mexican and Russian folklore tell tales of mushrooms giving people superhuman strength.