Garlicky Mushrooms and Herbs

From NYT Recipes online

Serves about 6 as a smallish side dish

2 lbs mixed mushrooms (cremini, oyster, shiitake), trimmed or stemmed and thinly sliced

2 Tbs unsalted butter

1 Tbs olive oil

2 thyme sprigs worth of leaves

2 garlic cloves, thinly sliced

Salt and black pepper

2 Tbs soy sauce

1 Tbs chopped chives

2 Tbs grated Parmesan

1. Heat a large Dutch oven or other heavy pot over medium-high until hot. Add the mushrooms and cook, stirring every 2 minutes, until they have released their liquid and the pan is dry, about 15 minutes. (Be patient, it will happen!)
2. Add the butter, olive oil, thyme sprigs and garlic; season lightly with salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are tender and browned in spots, about 5 minutes more. Adjust heat if the mushrooms threaten to burn.
3. Stir in the soy sauce, scraping up anything on the bottom of the pan, about 30 seconds. Off the heat, garnish with the chives, cheese, and a few grinds of pepper before serving.