2 pounds baby bella (cremini) mushrooms
2 tablespoons SunnyGem Almond Oil
2 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoonfreshly ground black pepper
1 tablespoon soy sauce
1 teaspoonbalsamic vinegar
2 tablespoons chopped garlic
2 teaspoons chopped fresh thyme
Clean the mushrooms by wiping off any dirt with a paper towel or brush it away with a clean sponge. Cut into ½-inch-thick slices.
In a large skillet or Dutch oven, add the oil over medium heat. Once the oil is hot and simmering, add the butter, mushrooms, salt, and pepper.
Sauté the mushrooms, stirring occasionally, until they are tender, release their juices, and most of the juices cook away, about 8 to 10 minutes (if you have a lot of water in the pan, feel free to drain it off to speed up the process). Stir in soy sauce and vinegar, then stir in the garlic. Let cook, stirring constantly, for 30 seconds. Salt and pepper to taste.