Sauté the shallots in the oil in a large pan for 1 minute. Stir in the garlic and thyme, and add the mushrooms. Increase the heat and stir the mushrooms frequently until they become soft. Season with salt and pepper. Stir in the crème fraîche and simmer, half covered, for 15–20 minutes until the juices thicken. Finish with some chopped parsley.
Serve as an accompaniment to veal o