- 2 lbs mixed wild mushrooms, sliced
- 2 Tbsp fresh thyme, chopped
- 1 large shallot, finely diced
- 1-2 Tbsp butter
- Olive oil
- Kosher salt and fresh cracked black pepper
In a large, heavy bottomed skillet, heat the oil over high heat. Make sure your oil is hot! Add the mushrooms. When you add them, do not move them around in the pan at all for at least 60 seconds. This will give them a lovely brown crust! After a minute, begin to move them gently wit a wooden spoon, turning them every minute or so until they are tender, about 4 minutes. Add the shallots and thyme, a sprinkle of salt and pepper and the butter. Cook one minute more, stirring constantly. Remove from the heat and drain on a paper towel lines plate.