Heat 1 tbsp butter and the olive oil in a large skillet over medium-high. Add mushrooms in a single layer, cook undisturbed for 3 to 4 minutes, flip, and cook 2 more minutes until golden brown. Season with salt and pepper.

Reduce heat to medium, push mushrooms aside, add the minced garlic, and stir for 60 seconds until fragrant. Mix into the mushrooms.

Pour in the white wine, scrape the bottom of the pan, and simmer for 2 to 3 minutes until the liquid reduces by half.

Add chicken broth, heavy cream, thyme, and Worcestershire sauce. Simmer uncovered for 5 minutes, stirring occasionally, until the sauce lightly coats a spoon. Taste and season with salt and pepper.

Whisk cornstarch and cold water together in a small bowl, pour into the simmering sauce, and cook for 1 to 2 minutes over medium-low heat until glossy and thick. Remove from heat and stir in the remaining 1 tbsp butter. Ladle over chicken or pasta and top with fresh parsley.