3 tablespoons extra-virgin olive oil
12 ounces Cremini mushrooms, stems trimmed
Coarse salt and freshly ground pepper
2 garlic cloves, thinly sliced
1 tablespoon unsalted butter
2 teaspoons thyme leaves
1/3 cup dry white wine
Garnish: 1 tablespoon coarsely chopped fresh flat-leaf parsley
1. Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.
2. Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.
Credits: Martha Stewart