Melt butter in your pan over medium heat. Add the sliced mushrooms and cook until there's no moisture remaining (about 5-8 minutes.

Add your garlic, shallot and thyme. Cook for about another minute, or until the garlic is fragrant.

Add red wine to deglaze the pan. Scrape up any bits of mushrooms or shallot from the bottom. Let the red wine simmer and reduce until it's almost completely gone.

Add the chicken stock, heavy cream, and parmesan cheese. Reduce sauce for 5-10 minutes.* See notes.

Remove thyme sprigs from the sauce. Taste for seasoning, and then adjust to your liking.

Serve with your favorite steak