Parmesan Sauteed Mushrooms

16 oz of Cremini Mushrooms, halved if really big or left whole if they are on the smaller side
4 Cloves of Garlic
2 Tbsp of Olive Oil
2 Tbsp of Unsalted Butter
1/4 cup of Water
2 Sprigs of Thyme, stems removed and leaves roughly chopped
2 Tbsp of Heavy Cream
2 Tbsp of Freshly Grated Parmigiano Reggiano
2 Tbsp of Freshly Chopped Parsley
Salt and Pepper, to taste