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Wipe mushrooms cleans with a paper towel and trim stems if necessary.
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In a sauté pan over medium heat, add the olive oil to the hot pan.
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Place the mushrooms cap side down and do not disturb until they have browned to golden, 5-7 minutes.
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Stir and allow to cook on all sides, about 5 minutes.
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Add the butter, and continue cooking for 5 minutes more or until mushrooms are deep golden brown all over.
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Add the salt, pepper, garlic, and thyme, mix well.
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Add the wine, pull up all the stuck on bits at the bottom, and continue to stir until all the wine has been absorbed.
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When ready to assemble, quarter-slice the mushrooms.