2 Tbsp. olive oil
1½ lbs. king trumpet mushrooms, left whole (I substituted shiitake.)
1 shallot, finely chopped
2 Tbsp. unsalted butter
1 sprig thyme
½ cup chicken stock
Kosher salt and freshly ground black pepper to taste
• In a saute pan, heat the olive oil over medium-high heat until just shy of smoking. Add the mushrooms and saute until lightly brown on all sides, about 6 minutes.
• Add the shallot, butter and thyme and saute until the shallot is slightly golden, about 1 minute. Add the chicken stock and cook to reduce the liquid down to almost nothing, about 3 minutes. Begin to swirl the pan to coat the mushrooms with a shiny glaze. Season with salt and pepper.
• Remove the pan from the heat, pluck out the thyme and serve the mushrooms immediately.