cook's illustrated's savory sautéed mushrooms

cook\'s illustrated\'s savory sautéed mushrooms
1 tbsp oil
1 1/2 lbs mushrooms
stems trimmed, quartered if large, halved if small
1 tbsp unsalted butter
1 whole shallot
medium in size, minced
1 tbsp thyme
1/4 cup dry sherry
could also use marsala or vermouth
salt and pepper
Before trying this recipe, we simply used to warm oil in a pan and throw the mushrooms in there until they softened. This multi-step preparation process is a little more involved as you need to mill around the stove to stir it, but it all happens within a single pan and only a few other ingredients are needed. We were amazed with the intense taste from simply adjusting our cooking technique and won't go back to our old way of cooking mushrooms. While we tried this on cremini mushrooms, Cook's Illustrated reports that this recipe works for all types of mushrooms.
Preheat the stainless skillet to medium-high heat. Warm the oil and swirl to coat the skillet.
Add the mushrooms and cook until the mushrooms release their liquid, about 5 minutes. Stir occasionally.
Increase the heat to high and cook until the liquid has evaporated, about 8 minutes.
Add the butter, then reduce the heat to medium. Stir once per minute about about 8 minutes until the mushrooms are dark brown.
Add the shallot and thyme and cook for about 3 minutes.
Add the Marsala and cook for about 2 minutes until evaporated. Season to taste with salt and pepper.