Ingredient

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 pound mixed mushrooms, such as cremini (trimmed, quartered), shiitakes (stems removed, caps thinly sliced), button mushrooms (thinly sliced)
• Coarse salt and freshly ground pepper
• 1 small shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh thyme leaves
• 1/4 cup dry sherry
• 1/4 cup heavy cream, optional

• Step 1

  Heat oil and butter in a large skillet set over high heat.

• Step 2

  Add mushrooms in an even layer; cook, without stirring, until mushrooms release their water and it evaporates.

• Step 3

  Once browned, stir mushrooms, and season with salt and pepper.

• Step 4

  Add shallots and garlic; cook until fragrant.

• Step 5

  Add thyme and sherry; cook until liquid has almost evaporated. Season with salt and pepper.

• Step 6

  Stir in cream if desired; cook until heated through, about 1 minute.