Ingredients
- 2 tablespoons extra virgin olive oil
- ½ onion minced
- 20 ounces mushrooms halved (baby bella or white work well)
- ½ teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon fresh thyme
- ¼ cup vegetable stock
Instructions
- In a skillet over med-low heat, add oil. Add onion and cook till transparent, stirring occasionally, ~5 minutes.
- Increase heat to medium and add mushrooms, salt, and pepper. Cover and cook ~5 minutes, allowing the liquids to release from the mushrooms.
- Uncover, increase heat to high, cook and stir frequently until liquid evaporates and mushrooms brown (~5 minutes).
- Add thyme and stock, cook until skillet nearly dry, ~1-2 minutes.