Heat butter in a saute pan over a medium-high heat. Saute the shallot and mushrooms together for a few minutes until they begin to brown.
Add the garlic and thyme, and saute for another thirty seconds, until the garlic imparts its fragrance.
Add the white wine to the pan and deglaze the pan, stirring up any bits that might be stuck to the bottom.
Leave the wine and mushrooms to simmer for a few minutes until the wine reduces by half.`
Add the vegetable stock and simmer for another two minutes before adding to the cream. Turn the heat down and simmer until the sauce thickens.
Meanwhile, bring two litres of salted water to the boil. Cook the fresh Schar gluten-free tagliatelle for 3-4 minutes. Drain well.
Add the drained pasta to the mushroom and white wine sauce and stir to coat. Turn off the heat, cover and leave for a few more minutes while you set the table (and call everyone to dinner!).
Give the pasta and sauce another stir, by this time it will have thickened up nicely with the starch from the pasta.
Serve with plenty of freshly ground black pepper, a sprinkling of sea salt and Parmesan cheese, to taste. Garnish with cress leaves.