Mushroom Reduction Sauce

1 T butter
1 clove garlic
1 sprig thyme
Mushrooms (portobello, shiitake -- take your pick!)
2 cubes vegetable bouillion
5 cups water
2 T Crème Fraîche

Melt butter in medium sauce pan.  Add garlic and thyme and mushrooms.  Toos to coat and start cooking.
Add vegetable bouillion and water.  Bring to a boil.
Reduce heat and simmer ~20 minutes until mushrooms are very tender.

Spoon a few ladles-ful of liquid into small sauce pan and bring to a boil.  (Make sure to strain out any mushrooms).  You can add some water back to the medium sauce pan, puree the mushrooms, and make a soup out of the rest.  Add a few dollops of Crème Fraîche to complete.

In the small sauce pan, boil sauce until reduced slightly more.  Add a little corn starch to thicken, then the Crème Fraîche.  Remove from heat.

Delicious over steak.