Wash mushrooms as per package instructions or brush if they are wild grown. Peel onion/shallots.
Slice mushrooms and also slice your onion/shallots.
Heat up a skillet with the butter/lard and allow it to melt. Stir in sliced onion/shallots and saute over a medium heat setting until they have softened a bit.
Increase stove heat to high and stir in your sliced mushrooms. Stir occasionally and allow mushrooms to reduce. Decrease the heat to medium halfway and cook mushrooms through.
Season with salt, black pepper, and thyme.
Keep over a higher heat setting and pour in broth. Reduce broth a bit.
Pour cream in and mix it all, cook over a medium heat setting.
Cook for 1-2 minutes until you are satisfied and serve up hot.
Use regular button mushrooms or wild or gourmet mushroom varieties such as chanterelle, porcini, crimini, portobello, or morel.
Use 2 packs of 8 ounces of mushrooms if you live in the US. For Europeans, use 2 packs at 250 grams or one large pack at 500 grams instead of 450 grams mentioned in the gram measurements. That's because the sizes vary from one continent to another. So, please don't send me hate emails because of that. :)
You can use vegetable or chicken broth, depending on the main course meal. I.e use chicken broth if you serve the mushrooms with roasted chicken. You may use water+concentrated broth or 1 maggie cube.
You can use table cream, heavy cream, whipping cream, half and half, or sour cream. It depends on what you get in your area and the consistency that you want I used low-fat table cream (close to half and half in consistency).