Ingredients

The following ingredients have 4 Servings
  • 1 pound mushrooms
  • 2 tablespoons butter or olive oil
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon butter (or ghee)
  • 2 tablespoons dry white wine
  • 1-2 teaspoon red wine vinegar
  • salt and pepper to taste
  • 1 tablespoon of minced shallot (or)
  • 1 clove minced garlic (or)
  • chopped rosemary (or)
  • balsamic vinegar
  • two pieces bacon use rendered fat instead of butter and olive oil

Instruction

  • Wash the mushrooms in a colander and dry well on a tea towel. Cut off the dried part of the stem end and then quarter each mushroom.
  • Heat a 10 inch saute pan over medium heat. When hot, add 2 tablespoons of butter or olive oil and swirl to coat the pan. When the surface of the oil shimmers, add the mushrooms. Stir the mushrooms around until they are coated with the butter or oil. (They will absorb the oil.) Cook the mushrooms for 3 minutes and then stir. Cook another 2-3 minutes. Turn down the heat and add the butter, wine and thyme, cooking until the thyme is fragrant. 
  • Remove the mushrooms from a pan and add 1-2 teaspoons of red wine vinegar. The vinegar helps balance the richness of the butter. Salt and pepper to taste.
  • Serve.