Method

Use a good size saucepan or cooking pot, place over a med heat, first fry off the mushroom garnish using a little of the butter until light brown, then set aside.

Next add the rest of the butter & the onion, fry for 2 to 3 mins until soft, then add garlic & cook for another 2 to 3 mins until very light brown, then add the mushrooms, stir & fry off for 5 to 8 mins until soft, then add wine & thyme & reduce the wine by a half.

Whisk the flour with the water in a jug or bowl until smooth then pour into the mushroom mixture with the stock cube/s & black pepper, then keep stirring until the sauce thickened, then keep on a low simmer/bubble for 2 mins, then add the cream stir in, then serve with garnishes on top.