Sauteed Mushrooms with Thyme

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small shallot, minced
• 1 1/2 pounds small white mushrooms, halved
• Coarse salt and fresh ground pepper
• 1 teaspoon minced fresh thyme
• 1/4 cup dry red or white wine (or water)

1. 1 In a skillet over medium-low heat, melt the butter with the oil.
2. Add the shallot; cook, stirring, until soft, about 5 minutes.
3. Raise the heat to medium.
4. Add the mushrooms; season with salt and pepper.
5. Cook, covered, until the mushrooms release their liquid, 5 to 6 minutes.
6. Uncover; raise the heat to high.
7. Cook, tossing, until the liquid evaporates and the mushrooms are brown, 3 to 5 minutes.
8. Add the thyme and wine (or water).
9. Cook until the skillet is almost dry, 1 minute.
10. Serve hot.

butter, olive oil, shallot, white mushrooms, salt, thyme, dry red

Taken from www.epicurious.com/recipes/food/views/sauteed-mushrooms-with-thyme-383314 (may not work)