Clean and remove the stems from the mushrooms. Thinly slice the Shiitake and creminis and tear the oyster mushrooms into small pieces. Set aside.
In a large skillet, on medium heat, melt the butter and 2 tbsp. of the oil. Add in the minced shallots and cook until soft, about 3 minutes.
Next add some of the mushrooms to the hot pan. Make sure not to overcrowd, you want the mushrooms to get golden brown. Keep adding more and more mushrooms after the first batch has cooked a little. Drizzle with oil when the pan looks dry.
Season with a liberal about of salt and a little pepper. Add in the thyme and garlic as well. Cook until the mushrooms have softened and gotten a nice crust on them. Lastly add the wine and deglaze the pan. Make sure you get all of the brown bits off the bottom of the pan and cook for 3 minutes or until most of the wine is absorbed.
Taste for seasoning, adding more salt or pepper if needed. Serve warm as a side or with pasta, on top of polenta or in a risotto.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell