2lbsbaby bella and cremini mushrooms (2 lbs total)Or a mixed variety of your favorite mushrooms i.e. portabella, shiitake, button, porcini
4Tbspbutter
2Tbspolive oil
1mediumshallot or 1/4 cup red onionfinely chopped
3largecloves garlicminced
1/4cupred wine or beef stock
2Tbspteriyaki or soy sauce
1tspsaltadjust to taste
1/2tspblack pepper or red pepper flakes
1sprigfresh thyme, leaves only
Instructions
Clean mushrooms using a mushroom brush or damp paper towel.
In a large heavy bottomed skillet (12 inch) melt 2 Tbsp butter and 1 Tbsp oil over medium-high heat.
Cook mushrooms in a single layer in 2 batches, adding remaining butter and oil to the skillet between batches. Allow mushrooms to cook without flipping for 3-5 minutes. Remove to a platter using a slotted spoon.
To the pan add shallot and garlic. Add additional drizzle of oil, if needed. Saute for 1-2 minute until softened and fragrant Add red wine (OR beef stock), teriyaki sauce, salt and black pepper, scraping any brown bits from bottom of pan.
Add mushrooms back to skillet, toss with sauce. Add crushed red pepper flakes, if using.