INGREDIENTS

• 5 tbsp olive oil
• ½ medium onion, chopped
• 1 lb cremini or button mushrooms
• 2 tbsp dry white wine (optional)
• 1 tsp fresh thyme leaves, chopped
• 2 tbsp fresh parsley, chopped (divided)
• 4 cloves garlic, minced
• Sea salt and fresh ground pepper to taste

DIRECTIONS

1. Before cooking, cut the stems off the mushrooms then slice. If your mushrooms are small, you can leave them whole.
2. Heat the oil in a large pan or skillet over medium heat.
3. Sauté the chopped onion until it softens.
4. Add the mushrooms and cook until most of the moisture has evaporated and you can see caramelization on the bottom of the pan.
5. Pour in the wine and cook for 2 minutes to reduce slightly and deglaze the pan.
6. Stir in the thyme, 1 tbsp parsley, and garlic.
7. Continue cooking for another minute, until the garlic is fragrant.
8. Season generously with salt and pepper to taste.
9. Sprinkle with remaining parsley and serve warm.