Begin by chopping one medium onion and two cloves of garlic finely. Slice about 8 ounces of fresh mushrooms evenly.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat, then add the chopped onions and sauté for 5-6 minutes until translucent.

Stir in the minced garlic and the sliced mushrooms. Cook for 8-10 minutes until the mushrooms are golden brown.

Pour in ½ cup of dry white wine, scraping the bottom of the skillet. Allow to simmer for 3-4 minutes.

Add 1 cup of warm chicken or vegetable broth to the skillet. Cook uncovered for about 10 minutes.

Stir in 1 cup of heavy cream, 1 tablespoon of Dijon mustard, 1 teaspoon of dried thyme, and salt and pepper to taste. Cook for 5 minutes.

Remove from heat, garnish with fresh parsley, and serve over schnitzel, pasta, or roasted vegetables.