From: Chef Cindy Pawlcyn, Cindy's Backstreet Kitchen, St. Helena, CA. Yield: 6 servings.
2 Tbsp. extra virgin olive oil
4 tsp. butter
2 shallots, thinly sliced into rounds
4 cups fresh shiitake mushrooms, quartered lengthwise and carefully cleaned
to taste, salt and freshly ground black pepper
2 tsp. chopped fresh thyme