2 tbsp butter
1 tbsp olive oil
1 small shallot, minced
1 1/2 lbs white mushrooms, halved
Coarse salt and fresh ground pepper
1 tsp fresh thyme, minced
1/4 cup dry red wine or white wine (or water)
In a skillet over medium low heat, melt the butter with the oil. Add the shallot and cook, stirring until soft for about 5 minutes. Raise the heat to medium. Add the mushrooms; season with salt and pepper. Cook covered, until the mushrooms release their liquid about 5-6 minutes.
Uncover and raise the heat to high. Cook, tossing until the liquid evaporates and the mushrooms are brown, 3-5 minutes. Add the thyme and wine. Cook until the skillet is almost dry. Serve hot.
