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Heat 1 tbsp of butter in a pan, and add the shallots. Saute for 5-6 minutes until they begin to soften.
Add the remaining butter, followed by the garlic and mushrooms. Cook on high heat until the mushrooms start to soften and brown (6-7 minutes).
Turn down the heat, and stir in the plain flour and thyme. Cook for a minute or two until the flour has combined into the vegetables.
Pour in the vegetable stock, balsamic vinegar, and mustard. Stir and simmer until the sauce begins to thicken (5 minutes).
Tip in the butter beans and the creme fraiche, stirring so that the creme fraiche melts into the sauce and becomes thick and creamy. Simmer for another 5 - 10 minutes until the beans warm through and you have a thick sauce.
Season to taste with salt and pepper.