In a pan heat 3 tbsp oil and saute all the mushrooms on both sides until the water from the mushroom evaporates.
Chop onion and garlic.
In another pan heat 1 tbsp oil, add chopped onion, garlic. Saute for 5 minutes on low heat.
Blend onion, garlic and half of the mushrooms with 500 ml. water and 1 cup cream.
In a pan melt butter.
Add chopped sauted remaining mushrooms and saute for 30 sec.
Add corn starch and saute for 2 minute.
Add blended puree, salt, pepper and let it boil on a low flame till it gets thicken.
Serve hot.
