• 2 Cups of Mushrooms (skin peeled and chopped)
• 1 cup of Fresh Parsley or Shallots or Chives or Leek.
• 100g butter
• 2 tablespoons (heaped) of Corn Flour
• 2 Cups of Chicken Liquid Stock (more may be needed when sauce thickens).

Method:

In saucepan, add mushrooms, herbs and butter. Cook on high melting butter and frying mushrooms till they are moist and shiny.

Turn temperature down and add the corn flour stirring to form a paste.  Add the chicken stock and stir.

Turn the temperature up high and stir continuously till sauce thickens.  (Keep adding more liquid stock if too thick).

NOTE:  If your sauce is too thin and runny; in a coffee mug, put 1 teaspoon of corn flour, add a little cold water to the mug, mix with a fork (it should look like a milky mixture), pour this into your sauce and stir.