Wash and pat-sry mushroom.

Thinly slice the mushroom if using the button mushroom. For other varieties as well, you need to cut those.

Chop and make garlic mince.

Now Heat Butter in a pan.

Once heated, add mushrooms and toss those.

Cover the pan with a lid and let the mushroom cook for 2 minutes.

You will see the mushroom releasing moisture at this point.

Keep covering and cook till the mushroom releases the moisture.

Open the lid, give the mushroom a mix and wait till the moisture evaporates completely.

At this point add garlic mince and mix it with the mushroom.

Keep cooking and you will see the mushroom started browning.

Stir continuously to avoid burning.

At this point mix salt, black pepper, and garlic powder in a bowl.

Add half of this mixture and half of the seasoning along with half of the fresh herbs such as thyme and basil leave and give it a mix.

Meanwhile, you should have the cream available in a bowl and it should be at room temperature.

Take a hand beater or spoon and beat it for a while to make it smooth.

If needed add little water to it to dilute it.

Now add ⅓ of the cream to the pan and mix it quickly.

Then add the remaining in two batches and mix quickly.

Once added, add the stock you are using. I will be sharing a few things about the stock below in the note section.

If using wine and mustard add those as well.

Give everything a good mix.

Let it cook till the mixture thickens to the desired consistency.

At the end, adjust the seasoning (salt, pepper, garlic powder, and also herbs).

Once done, switch the flame off.

You can serve this with your choice of pasta, veggies, chicken, or pork.

You can store this sauce for future use as well.