Serve this earthy vegetable alongside roast chicken or simply-prepared fish.
- Total Time:
- Servings: 4
Source: Everyday Food, October 2003
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small shallot, minced
- 1 1/2 pounds small white mushrooms, halved
- Coarse season and ground pepper
- 1 teaspoon fresh thyme, minced
- 1/4 cup dry red or white wine, or water
In a large skillet over medium-low heat, melt butter with olive oil. Add shallot; cook, stirring, until soft, about 5 minutes.
Raise heat to medium. Add mushrooms; season with salt and pepper. Cook, covered, until mushrooms release their liquid, 5 to 6 minutes.
Uncover; raise heat to high. Cook, tossing, until liquid evaporates and mushrooms are brown, 3 to 5 minutes.
Add thyme and wine or water. Cook until skillet is almost dry, 1 minute. Serve hot.