Start by wiping your mushrooms clean with a paper towel then slice
Add the mushrooms to a dry saute pan over medium high heat and cook until the mushrooms are a golden brown.
Remove the mushrooms from the pan. Then in the same pan add the butter and the garlic and cook until the garlic is soft and translucent
add the flour and cook for a few minutes, stirring continuously. Then while still stirring slowly add in the chicken stock. Add in the thyme sprigs and simmer for 10 minutes or until sauce thickens.
Return the mushrooms back to the pan just to heat through.
