Over medium heat and in a saucepan, melt the butter and cook the shallots (about 2 minutes)
Add the mushrooms and thyme, cook for 10 minutes
Add the cream, chicken stock, dry red wine, salt and pepper. Lower the heat and simmer for about 15 minutes
Add the cornstarch mixture and let simmer for an additional 10 minutes
Check the taste and serve warm in bowls. Enjoy!