First cut the shallots in half and clean them. Now slice them in thin slices. Then heat up a big frying pan and add a drizzle of oil. Start panfrying the shallots with the salt.
Meanwhile also clean the cloves of garlic and slice them in thin slices. Add them to the pan.
Once some color starts to form directly add the shiitake mushrooms and panfry it till the mushrooms have a beautiful color. I do this on a medium high heat.
Now deglaze the pan with the vegetable broth and also add the cream and the leaves from the sprigs of thyme. Let it reduce till almost all the liquid has evaporated.
Then transfer everything into a blender and blend it till smooth.
Once smooth add a knife tip of xanthan gum and blend it for another minute. This will prevent the cream from leaking once plated.
The cream is quite fatty, so to balance this add a drizzle of sherry vinegar. Now to season it you could use salt, but I season it with mushroom garum. Just add a splash and blend it for another minute.
