Heat the oil in a large skillet over medium heat.
Add the shallot and saute for 3-4 minutes, until shiny.
Add the mushrooms and cook for 5-6 minutes until they release
their liquid.
Season with salt, pepper, and thyme
Remove the pan from the heat and add the wine.
Return to medium heat and be careful that the alcohol does not
ignite.
Cook for 3-4 minutes to cook off the alcohol.
Originally Submitted
1/14/2012
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