This is wonderful as an appetizer with wedges of crunchy buttered toast or tossed in linguini.
I use a variety of wild mushrooms and sometimes add button mushrooms. Here, I’ve used oyster, crimini, baby portobello and shiitake mushrooms. They are first sliced and browned in butter. When the moisture has evaporated and the color is developing on the mushrooms add your finely diced shallots. Stir and heat through. Add your white wine and reduce until a little liquid is left and then add your cream. Stir and add your thyme. Heat through and simmer for a couple of minutes until your sauce is creamy. sprinkle finely chopped green onion and season with salt and pepper.
Serve in a bowl and spoon onto crusty toasted rustic bread or simply toss into linguini. Delicious.