*Takes about 30-40 minutes, if not less* *Please make a non-butter version for dairy free people*

Finely chop the shallots. Slice the mushrooms, keeping the stems (but cutting off the tough bit on the end).

Melt butter in a large skillet over medium-high heat. Add oil and shallots; cook 1 minute or until tender. Add salt and mushrooms to pan; cook 13 minutes or until mushrooms are brown and liquid evaporates. Add vegetable stock to pan; cook for 2 minutes or until liquid almost evaporates. Stir in thyme, and cook for 30 seconds. Remove from heat