Ingredients
 oil1 tbsp
 mushrooms1 1/2 lbs
stems trimmed, quartered if large, halved if small
 unsalted butter1 tbsp
 shallot1 whole
medium in size, minced
 thyme1 tbsp
minced
 dry sherry 1/4 cup
could also use marsala or vermouth
 salt and pepper

cookware

1
Preheat the stainless skillet to medium-high heat. Warm the oil and swirl to coat the skillet.
2
Add the mushrooms and cook until the mushrooms release their liquid, about 5 minutes. Stir occasionally.
3
Increase the heat to high and cook until the liquid has evaporated, about 8 minutes.
4
Add the butter, then reduce the heat to medium. Stir once per minute about about 8 minutes until the mushrooms are dark brown.
5
Add the shallot and thyme and cook for about 3 minutes.
6
Add the Marsala and cook for about 2 minutes until evaporated. Season to taste with salt and pepper.