- 4 tablespoons butter
- 1 shallot, minced
- Coarse salt and ground pepper
- 1 1/2 pounds white button mushrooms, coarsely chopped
- 2 sprigs thyme
- In a large skillet, melt butter over medium-high. Add shallot; season with coarse salt and ground pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add white button mushrooms, and 2 sprigs thyme; cook, stirring frequently, until mushrooms are browned and dry, about 15 minutes. Season with salt and pepper.
To store, refrigerate, up to 2 days.