Heat a skillet over high heat and add 25 grams of butter and the olive oil, swirling in the pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
Add thyme and garlic, and stir. Season well with salt and pepper and continue to sauté for a minute more, then add sherry and deglace till almost gone. Add 35% cream and let mixture simmer until cream thickens and sauces/coats the mushrooms.
Toast bread slices until golden. Lightly butter them and place on a warm plate.
Spoon mushrooms and juices over toasted bread. Top with chopped parsley.
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