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Ingredients
  • 1 tablespoon butter
  • 2 tablespoons oil
  • 5 cups approximately 500g portabellini/chestnut mushrooms, halved/sliced
  • 2 sprigs fresh thyme
  • 2 garlic cloves crushed
  • 1 cup 250ml cream
  • 1 cup milk mixed with 3 teaspoons corn flour/corn starch
  • 1 to 2 tablespoon lemon juice to taste
  • salt & pepper to taste
  • 2 tablespoons chopped parsley
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