Martha Stewart's Sauteed Mushrooms with Thyme

For all of you mushroom lovers out there, here's a simple and healthy Martha Stewart recipe for sauteed mushrooms!

Sauteed Mushrooms with Thyme

2 tablespoons butter
1 tablespoon olive oil
1 small shallot, minced
1 1/2 pounds small white mushrooms, halved
Coarse salt and fresh ground pepper
1 teaspoon minced fresh thyme
1/4 cup dry red or white wine (or water)

1.  In a skillet over medium-low heat, melt the butter with the oil. Add the shallot; cook, stirring, until soft, about 5 minutes.  Raise the heat to medium.  Add the mushrooms; season with salt and pepper.  Cook, covered, until the mushrooms release their liquid, 5 to 6 minutes.

2.  Uncover; raise the heat to high.  Cook, tossing, until the liquid evaporates and the mushrooms are brown, 3 to 5 minutes.  Add the thyme and wine (or water).  Cook until the skillet is almost dry, 1 minute.

Serve hot.  Serves 4.

(Recipe from pg. 249 of Martha' Stewart's "Great Fast Food" cook book)

Such simple ingredients for an awesome, mushroom side-dish!

It's easy to mince the shallot and to halve the mushrooms ...

Cook the shallots for about 5 minutes until softened.  Unfortunately, I didn't have butter, so I increased the amount of olive oil. 

Increase heat to medium-high and add the mushrooms

Cover the mushrooms, so a liquid will form ... It takes about 5-6 minutes.

Once the liquid formed, I tossed the mushrooms on high heat and added the thyme and water.  I wanted to use white wine, but someone's going to have to show me how to open a wine bottle first!

After sauteeing the mushrooms on high heat, they begin to turn brown ... If you don't have fresh thyme, just add dried thyme instead!

I made this recipe as a side dish tonight and it turned out great.  It was easy.  The mushrooms have a simple, subtle taste that can be easily enjoyed by kids and adults a like (unless you hate mushrooms).