- 2 lb assorted mushrooms, such as cremini, button, oyster, and shiitake
- 4 Tbsp butter
- Salt and freshly ground pepper
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 1 Tbsp brandy
- 1/4 cup heavy cream
Place mushrooms in a colander and rinse briefly under cool running water. Trim and discard stems and chop mushrooms into large pieces.
In a large frying pan over medium-high heat, melt butter. Add mushrooms, sprinkle with salt and pepper and cook, stirring occasionally, until beginning to release some liquid. Add garlic and thyme and continue to cook, stirring occasionally, until pan is dry and mushrooms are browned in spots.
Carefully add brandy, stir, and let completely evaporate. Add cream, season with salt and pepper, and toss to combine. Remove thyme sprigs before serving.