Cook dried tomatoes in boiling water for about 4 minutes, drain and cut into strips. Finely chop onion and garlic clove. Clean mushrooms and cut into quarters or halves depending on size.
Fry mushrooms in hot oil until brown, add onion, garlic, tomatoes and thyme and fry briefly.
Season with salt and pepper, add flour and sauté briefly. Deglaze with broth and add crème fraîche and bring to a boil. Cook uncovered for 6-8 minutes, add nutmeg and sprinkle with some thyme before serving. Tastes good with bread dumplings, roasted meat or even as a pasta sauce.