Place a skillet or saucepan over medium-high heat. 

Add the butter and sauté the sliced mushrooms and cook until golden brown, you about 3-4minutes, add the garlic and stir continuously to cook for a few seconds.

Season with seasoning powder (if you’re using) salt and pepper and combine.

Add the broth and scrape all the tiny bite of mushrooms that might have stick to the bottom of the pan and combine.

Whisk the milk and cornstarch in a bowl and pour to the mushroom, along with the milk add the parmesan cheese and mix.

Reduce the heat because you don’t want the milk to split, add the thyme (mushrooms and thyme are best friends) and pepper (if you’re using). 

Simmer the mixture for about 2 minutes until the mixture thickens to your preference. Check the seasoning and readjust if needed.

Viola your mushroom sauce is ready.

Serve with mashed potatoes or your favorite.

Enjoy!