In a large pan over medium-high heat melt the butter. Add the mushrooms and cook 2-3 until browned and slightly tender. Add in the beef stock and deglaze the pan or use the spoon to scrape up any brown bits on the bottom of the pan.
Add in the garlic and let cook another minute.
Add in the beef stock and deglaze the pan or use the spoon to scrape up any brown bits on the bottom of the then.
Add the heavy cream and parmesan cheese, thyme, salt and pepper. Stir until thickened and mushrooms are nicely coated. Remove from heat and serve immediately as a side dish or as a toppy for grilled steak or pork chops.
Recipe Notes & Tips:
Clean mushrooms and mince garlic before you start. This recipe does not take long to cook so you won't have time to do these things after you get started.
Chop any large mushrooms in half or quarter them so that all the mushrooms are roughly the same size
This dish needs to be served hot and right away. If some time elapses before you serve the dish and you notice the sauce has thickened up a bit too much as it has cooled simple reheat and add in a little more stock to loosen the sauce back up.