Sautéed Mushrooms with Wine

The earthy flavour of mushrooms is a delicious addition to the dinner table.

2 Tbsp. butter
1 Tbsp. olive oil
1 small shallot, minced
1½ lbs small white mushrooms, halved
sea salt
black pepper, freshly cracked
1 tsp. fresh thyme, minced
¼ 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, 5-6 minutes.

Uncover; raise heat to high. Cook, tossing, until liquid evaporates and mushrooms are brown, 3-5 minutes.

Add thyme and wine. Cook until skillet is almost dry, 1 minute. Serve hot.

Makes 4 servings.