In a small pot, heat up a 1/2 cup of water and add chicken stock and miso soup paste in. Leave aside.

In a big pan, add 2tbsp butter and then mushroom. do not stir them, sprinkle salt on them.

Once the mushroom soften, then add garlic and shallots, thyme, butter and stir a little bit.

Add the chicken stock into the pan.

Add 5 tbsp of sake, wait for it evaporate and the mushroom soak the flavour in.

Add cream and let it cook for 5 mins to thicken the sauce.

Add white pepper an salt to taste.

Once the sauce is thick enough then it's ready.