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Depending upon the size, cut each mushroom into 2 or 3 pieces, you don't want them too small.
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In a large skillet, heat the oil and 1 tablespoon butter.
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Over medium high heat, stir in the shallots, garlic, and the mushrooms, and cook 3 to 4 minutes.
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Deglaze the pan with the chicken stock, sprinkle with thyme, and reduce by half.