1/3 stick (40g) butter
1/8 cup (30ml) extra virgin olive oil
4 cloves garlic, minced
2 scallions (spring onion), finely sliced
4.5 oz (175g) small white mushrooms
4.5 oz (175g) brown mushrooms
1 tsp fresh thyme leaves
1/4 tsp sea salt
freshly ground black pepper
1/2 cup (175ml) red wine
Heat butter and oil in medium saucepan on medium heat. Add garlic, scallions, mushrooms, and thyme to pan; season with salt and pepper. Cover saucepan and cook for 10 minutes, without stirring.
Remove lid, increase heat to high and add wine. Bring to boil, then reduce heat and simmer for a further 10 minutes, until mushrooms are tender.
Serve over buttered toast or orzo.
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