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Place bread pieces in a food processor; cover. Process for a few seconds to make coarse breadcrumbs.
Melt 1 tablespoon butter in a large skillet over medium heat. Add breadcrumbs and salt; cook, stirring occasionally, for about 5 minutes or until golden brown and crisp. Set aside.
Heat oil and remaining 2 tablespoons butter in large saucepan over medium-high heat. Add mushrooms and shallots; cook, stirring frequently, for 8 minutes or until mushrooms are tender. Add flour; stir for 1 minute.
Stir in broth, wine and thyme. Bring to a boil. Reduce heat to medium-low; cook for 15 minutes.
Remove from heat. Stir in evaporated milk. Season with salt and ground black pepper, if desired. Serve sprinkled with breadcrumbs.