Sauteed Butter-Thyme Mushrooms

In less than 20 minutes, this can be your new favorite accompaniment to your favorite main dish. We used presliced cremini mushrooms to give us a headstart to meal prep and added some fresh thyme and a few splashes of white wine to amp up the flavor.
Jim and I agreed that these make an excellent topper on a protein (like steak), but it was lacking just as a side.

Yield: Serves 4 (serving size: 1/2 cup)
Total: 17 Minutes
Ingredients:
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

Preparation:
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.

Nutritional Information:
Calories: 103
Fat: 6.5g
Saturated fat: 2.1g
Monounsaturated fat: 3g
Polyunsaturated fat: 1.2g
Protein: 3.2g
Carbohydrate: 6.8g
Fiber: 0.8g
Cholesterol: 8mg
Iron: 0.7mg
Sodium: 250mg
Calcium: 29mg