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Melt the butter in a large sauté pan over medium-high heat.
Once the butter has melted, add the minced onion and cook, stirring often, until translucent, 2 to 3 minutes.
Add the mushrooms and cook in an even layer, stirring occasionally, until most of the liquid cooks out and they’re browned, 10 to 15 minutes.
Next, add the garlic and thyme, and season with the salt and pepper. Stir to combine, then sprinkle in the flour.
Give everything another good stir to combine and cook for another 1 to 2 minutes.
Pour in the broth, scraping up any bits on the bottom of the pan.
Pour in the heavy cream and reduce the heat to medium-low.
Simmer, stirring occasionally, until the sauce thickens, 3 to 5 minutes.
Add the drained beans and Worcestershire sauce and stir to combine. Continue to simmer until the beans are heated through, 3 to 5 minutes. Taste and adjust seasonings, if necessary.
Serve immediately and garnish parmesan and parsley, and enjoy!