Peel the onion and the garlic and cut both into fine cubes, the mushrooms into coarse pieces.
Heat 5 tablespoons of oil in a wide pot, add the mushrooms, shallots and thyme and sauté until hot. Add the tomato paste and paprika powder, remove from the heat and continue to sauté briefly without heat.
Deglaze with the apple cider vinegar and pour in the cream, return to the stove top and simmer for 5 minutes.
Season the mushroom goulash with salt and pepper, serve and garnish with fresh parsley and chives.