Sauté the onions on med in 2 tbsp of the butter for about 10 min or until opaque. Add roughly chopped wild mushrooms, garlic, salt and pepper, sherry and the remaining butter. Sauté for another 10 min on med-low.
Add flour and thyme and stir into a paste.
Stir in cream and stock then give it a dash of nutmeg. Bring to a boil then simmer on low for 30 min.
Serve with some Toasted Pita Points.
Toasted Pita Points
Preheat oven to 425 degrees.
Peel then crush the garlic clove to release its aromatics and rub all over the pita rounds.
Drizzle with olive oil and sprinkle with salt and coarse black pepper.
Bake at 425 degrees for about 5 min until crisp and golden. Cut each round into quarters and serve.