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If the mushrooms are wild, clean them with water and rest on a towel uncovered in the fridge for a few hours or overnight. Finely chop the mushrooms.
Put the mushrooms and a pinch of salt in a 10 inch nonstick pan such as a cast iron skillet and cook without adding oil. (If they're very clean and dry you can add the shallot and garlic first).
When the water has cooked off, push the mushrooms to the side of the pan, add the oil, shallot and garlic and cook for 2-3 minutes over medium heat stirring occasionally, until the shallot is translucent.
Stir the mushrooms and shallot together on medium heat, stirring occasionally until the pan is dry and the mixture threatens to get color around the edges. Take your time. Add the wine to the pan and cook off.
Add the thyme, stir, then transfer the mushrooms to a bowl, add the sour cream and mix. I like it pretty stiff and heavy on the mushrooms, but you can add extra sour cream to loosen it.
Taste the mushrooms and adjust the seasoning for salt, pepper and herbs until it tastes good to you, Refrigerate for up to a week.