Melt butter and oil in a large skillet over medium-high heat. Add mushrooms, salt, and pepper, and cook until golden brown.
Just before they're done add the garlic and thyme. Cook until fragrant, about 1 minute.
Add the wine and stir to loosen the brown bits from the bottom of the pan. Cook until almost entirely evaporated.
Add the chicken broth and cream. Lower the heat to medium and simmer until reduced by half, about 5 minutes.
Stir in parsley and more salt and pepper to taste.
Use as a sauce for proteins, pasta, baked potatoes, and steamed vegetables.
Notes
Mushrooms: Any are fine to use here. Wine: Any dry white is fine here. I like Sauvignon Blanc. If you are avoiding alcohol, use chicken or vegetable broth in its place.Chicken broth: Vegetable broth is a terrific substitute.