Melt butter in a saucepan over low heat.

Add chopped mushrooms and sauté until softened and they release water.

Allow some of the released water to evaporate.

Add all-purpose flour and stir well to combine.

Gradually add milk and cream, stirring continuously to prevent lumps.

Continue stirring until the sauce thickens and coats the back of a spoon.

Stir in chopped mint leaves and parsley.

Season with salt and pepper to taste.

Serve warm over hash browns or pasta.