1. Peel the cucumber; cut in half lengthwise.

2. In a large pot, put the cucumber pieces. Add 1 tsp. salt; cover with water. Bring to a boil over medium heat. Cook for about 5 minutes, until the cucumbers are just tender. Drain and set aside on paper towels.

3. Melt the butter in a large pan over low heat. When the foam disappears, add the mushrooms and cook for 5 minutes, stirring occasionally.

4. Off the heat, add the cream. Mix. When the mushrooms are well coated with cream, add the turmeric and cornstarch diluted in 1 tsp. water. Return to low heat and cook for 5 minutes, stirring constantly, until the sauce thickens. Sprinkle with the remaining salt, pepper, and thyme.

5. Arrange the cucumber pieces on a hot serving plate. Pour the mushroom sauce over them. Sprinkle with parsley before serving.