The Preparation
Heat a large skillet over high heat until very hot.
Add mushrooms to a dry pan in a single layer.
No fat, no salt yet.
Sear undisturbed for 3–4 minutes until deeply golden on one side.
Add butter, garlic, and thyme.
Cook another 2 minutes, stirring occasionally.
Deglaze with Cognac.
Scrape up all the fond from the pan.
Add Dijon and heavy cream.
Stir to combine.
Reduce over medium heat until sauce coats the back of a spoon, about 3–4 minutes.
Taste, season, finish with fresh parsley off heat.
Hold warm.
