- Heat oil (1/2 tbsp) and melt butter (2 tbsp) in a skillet over medium-high. Add mushrooms (300 g) and cook until golden brown, 4-5 min.
- Add garlic (2) and a pinch of salt and pepper; cook until garlic is golden, ~1 min.
- Add wine (65 ml), stir and scrape the pan for 1 min until mostly evaporated.
- Add broth (125 ml), cream (250 ml) and parmesan (30 g). Lower to medium and simmer (don't boil) 2-3 min until slightly thickened.
- Stir through thyme (2 tsp), adjust salt and pepper, and serve.