PAN-ROASTED MUSHROOMS WITH THYME AND SHALLOTS SERVES 4 TO 6 1 tablespoon vegetable oil 1ẵ pounds button or cremini mushrooms, cleaned and sliced into quarters 1 medium shallot, finely minced (about ẳ cup) 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 2 teaspoons fresh thyme leaves 2 teaspoons soy sauce 1 teaspoon fresh lemon juice 2 tablespoons unsalted butter Kosher salt and freshly ground black pepper Heat the oil in a large nonstick skillet over high heat until shimmering Add the mushrooms and cook, tossing and stirring frequently, until they have given up their liquid and the liquid has completely evaporated, about minutes Continue cooking, tossing and stirring frequently, until the mushrooms are deep brown, about 10 minutes longer Add the shallot, garlic, and thyme and toss to distribute evenly Cook, stirring and tossing, until fragrant, about 30 seconds Remove from the heat, add the soy sauce, lemon juice, and butter, and toss until the butter is melted Season to taste with salt and pepper Serve immediately ...30 seconds Remove from the heat, add the soy sauce, lemon juice, and butter, and toss until the butter is melted Season to taste with salt and pepper Serve