Sautéed Butter-Thyme Mushrooms

1 tablespoon butter

1 tablespoon canola oil

1/4 cup finely chopped shallots

3/8 teaspoon salt

2 (8-ounce) packages presliced cremini mushrooms

1/3 cup dry white wine

4 teaspoons chopped fresh thyme



Melt butter in a large skillet over medium-high heat. Add oil and shallots; cook 1 minute or until tender. Add salt and mushrooms to pan; cook 13 minutes or until mushrooms are brown and liquid evaporates. Add wine to pan; cook for 2 minutes or until liquid almost evaporates. Stir in thyme, and cook for 30 seconds.