Add plenty of boiling water in a saucepan with 1 tablespoon of salt.

In a dry pan, roast the walnuts, stirring until lightly browned and fragrant. Remove to a bowl.

In the same pan, add the butter to melt and add the garlic and mushrooms. Saute until the mushrooms absorb their water and take on a little color. Add the thyme. Drizzle with the wine and let it evaporate for 1 minute. Add the cream, salt and pepper.

Meanwhile, pour the Saccottini, straight from the freezer, into the boiling water and boil for 4 minutes. Drain them and transfer them directly to the pan with the mushrooms. Add a little of their boiling water and stir gently.

Transfer to a plate and sprinkle with the walnut kernels and plenty of black pepper. Serve immediately.