Sautéing portabellini mushrooms in a blend of butter and oil creates a deep, golden caramelisation that forms the heart of this sauce. I love how the earthy scent of fresh thyme and crushed garlic fills the kitchen, signaling that the base is perfectly fragranced before the dairy is added.
The Secret to the Texture
Whisking cornstarch into the milk before pouring it in ensures a smooth, glossy finish without any lumps. The addition of a splash of lemon juice at the end is a brilliant touch, cutting through the richness of the cream to keep the flavour bright. It is a simple yet effective way to elevate a basic side dish into something that feels like a proper bistro treat, whether you are serving it over pasta or a juicy steak.
