Mushrooms!

Bri and I love mushrooms! I found a recipe in April's Cooking Light magazine for Butter Thyme Sautéed Mushrooms. Their recipe called for white wine, shallots and fresh thyme. So, here's my simplified version:

Mushrooms, cleaned and sliced
Butter
Olive oil
Dried Thyme

Melt butter in sauté pan with olive oil and add the dried thyme. I learned on Food Network that if you cook dried herbs a little extra it makes the essential oils come out. Add the mushrooms and cook until browned. I added a little salt while they were cooking.