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In a pan, heat oil and saute the mushrooms in two batches til they are golden brown. Once the mushrooms are sauteed, add all the mushrooms back to the pan along with the garlic and saute another minute. Add the wine, along with thyme and cook til the wine is reduced to half. Reduce the flame to low and stir in cream and parmesan. Add the thickness with vegetable stock. Add half a cup first and if you like your sauce more runny, add some more.
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