Start by cleaning your mushrooms. I recommend wiping them with a damp paper towel. Avoid soaking them in water to prevent mushiness. Once cleaned, slice them uniformly. Keeping the slices similar in size ensures even cooking.

Grab a large skillet and heat it over medium-high heat. Add the unsalted butter and olive oil. The combination of fats offers a rich flavor and prevents the butter from burning. Wait until the butter foams and then subsides before moving to the next step.

Carefully place the sliced mushrooms into the hot skillet. Remember not to overcrowd the pan; you want to achieve that beautiful golden brown color. Sauté for about 5-7 minutes. Stir occasionally, allowing the mushrooms to brown evenly. Watch how they release their juices—this is where the magic happens.

After the mushrooms have some color, toss in the minced garlic. It only needs about a minute to cook since garlic can burn quickly. Add the tamari or soy sauce, and if you’re feeling fancy, pour in the dry white wine to deglaze the pan. This really enhances the flavor by lifting the brown bits stuck to the bottom of the pan.

Stir in the balsamic vinegar and thyme during the last minute of cooking. Taste and adjust with a pinch of salt or pepper if needed. Remove the skillet from the heat and prepare to serve!

For a pop of color and fresh flavor, sprinkle freshly chopped chives on top. Serve your sautéed mushrooms hot as a side dish, on toast, or tossed with pasta. Enjoy the rich flavor and aroma that fills your kitchen!