Sauteed Mushrooms

I usually just throw my CSA mushrooms into whatever I'm cooking. I finally found a recipe that lets them stand on their own. Adapted from The Best Sauteed Mushrooms recipe from Cook's Country magazine June/July 2011.

Sauteed Mushrooms
1/2 pound mushrooms, halved
1 small shallot, sliced thin
2 Tbl butter
1 tsp minced fresh thyme or dried thyme
1 garlic clove, minced
1/4 cup white wine or Vermouth

Melt 1 tablespoon butter in skillet over medium heat.
Add shallot and cook 2 minutes.
Add mushrooms and a pinch of salt. Cover and cook 8 - 10 minutes, stirring a few times.
Remove lid, add remaining 1 tablespoon butter and cook 8 - 10 minutes until mushrooms are deep brown and tender, stirring a few times.
Stir in thyme and garlic for 30 seconds.
Add wine and scrape up browned bits, cooking about 1 minute.