16oz.white or baby portobello mushrooms, cleaned and cut in half if large
1tablespoonminced garlic (about 4 cloves)
1/4cupdry white wine
In a large sauté pan (you want the mushrooms to fit in a single layer), heat olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer.
Cook for four minutes on medium-high heat without stirring. Add wine and stir, and then cook for 2 more minutes without stirring.
Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
Remove from heat, stir in thyme and serve immediately.
Make ahead tip: Wash and slice the mushrooms, refrigerating them until you're ready to prepare this recipe.
Storage Tips: Refrigerate mushrooms for up to a week in a tightly covered container.
Reheating Suggestions: For best results, put the mushrooms back into a skillet and reheat them over low heat until they're warmed through. Alternatively, reheat them in the microwave for 30-45 seconds or until warm.