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If you've used too much cornflour in your mushroom sauce it'll be difficult to rescue it.
All you can do is add more liquid, but water or even stock will detract from the flavour, as will the excess flour. Possibly some canned mushroom soup might help.
Look on the bright side and use this as a learning experience. Be careful in future when thickening sauces (as if you need to be told that now!) and consider using rice flour (not ground rice) instead of cornflour. Rice flour doesn't clump and can be sprinkled on and stirred in as you work: it reduces the risk of over-thickening.
Always go slowly, stirring after each addition of flour and allowing the sauce to return to its original heat so you can see how thick it's becoming.
Remember, it's better to reduce your sauce in preference to just using thickener; the flavour will be richer and more intense. After the initial frying, mushrooms can be cooked gently so that their own juices form the sauce and only a very little flour is needed to bring it together.
Using butter for the frying, rather than oil, also helps both flavour and texture: choose a good quality butter, unsalted if available, and stir in the mushrooms as soon as it foams up.
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