Red Wine Glazed Mushrooms

1. Gently clean each mushroom and chop it into halves or quarters. Pick the thyme (remove leaves from stem.)

2. Finely chop the shallot.

3. In a large sauté pan, melt the butter and add the shallots.

4. Sprinkle the shallots with salt and simmer over medium heat about 2 minutes until slightly softened.

5. Add the mushrooms, and sprinkle with ½ teaspoon of salt.

6. Put a lid on the pan and let the mushrooms cook for about 3 minutes.

7. Take the lid off and stir to make sure the mushrooms are not sticking. Put the lid back on and cook another 3 minutes.

8. Remove the lid and add the thyme and wine to the mushrooms, stirring for another 5 minutes until the wine has cooked off and the mushrooms are glazed.

9. Season to taste with a little more salt and serve hot.