Created by Julie Van Rosendaal
Heat a drizzle of oil and about half the butter in a pot set over medium-high heat.
Add the onion and sauté for a few minutes, until it's soft. Add the garlic and cook for another minute.
Add the mushrooms, the rest of the butter, and pull the thyme leaves off their stems and add them.
Cook until the mushrooms release any excess moisture and they start to turn golden.
Shake the flour overtop and stir to coat the mushrooms.
Add the stock and bring to a simmer.
Cook for a few minutes, until slightly thickened, then season with salt and pepper and stir in the cream.