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Heat a medium skillet over medium heat. Melt the butter in the pan; once foaming and bubbling, add the thyme leaves. Let bloom about 20 seconds, then add the mushrooms. Season with a pinch of salt and sauté 3-5 minutes, letting the mushrooms brown in places and become tender.
Add the heavy cream and chives, and let it simmer and bubble another 3-5 minutes, until the sauce is reduced and the mushrooms have softened even more. Taste it here. Need another pinch of salt? Go right ahead!
Spoon the creamy mushrooms over slices of grilled or toasted crusty bread, grind a little pepper over each mound. Then sprinkle with the cheese, garnish with a few more chives, and enjoy the direction your life has just taken.
Serves 2 as a lunch, or a 4 as a small appetizer.