1 lb (454 g) white button mushrooms, cut into thick slices

3 tablespoons (45 ml) butter

1/2 cup (125 ml) shallots, thinly sliced

1 clove garlic, finely chopped

1 sprig fresh thyme

1/2 cup (125 ml) beef or chicken broth

2 tablespoons (30 ml) Worcestershire sauce

2 tablespoons (30 ml) sherry vinegar

Salt and pepper

In a large skillet, brown the mushrooms in the butter. Add the shallots and sauté until golden brown. Season with salt and pepper. Add the garlic and thyme and cook for 1 minute. Deglaze with the broth, sauce, and vinegar. Bring to a boil and reduce until almost dry, about 2 minutes. Remove the thyme and adjust the seasoning. Keep warm.

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