Begin by finely chopping one medium onion and mincing three cloves of garlic. Slice 8 ounces of fresh mushrooms uniformly.

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

Add the minced garlic and the sliced mushrooms to the skillet. Sauté for 8–10 minutes until the mushrooms are golden brown and tender.

Pour in ½ cup of white wine into the skillet, deglazing the pan and scraping up bits for about 3–4 minutes.

Pour in 1 cup of chicken broth, stirring to combine. Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes.

Reduce heat to low and stir in 1 cup of heavy cream, 1 tablespoon of Dijon mustard, and 1 teaspoon of dried thyme. Season with salt and black pepper.

Before serving, garnish the sauce with freshly chopped parsley and serve over your choice of meats, pasta, or vegetables.