This recipe for sautéed mushrooms can be served on its own, as a side, or over beautifully sautéed chicken, as the two flavors complement each other well. Adapt it as you will: add small amounts of chopped herbs (rosemary, say, or tarragon) or add lemon juice and capers to the pan sauce to make a version of a piccata (we make it this way a lot at home).
In a cast iron pan, or another wide pan that's not non-stick, melt the butter over high heat. When it is very hot, add the mushrooms and a pinch of salt, and give them a toss and a stir to coat all the slices with butter. Now leave them alone for a few minutes while they begin to cook and release a lot of juice.
Stir them occasionally as the liquid begins to cook off and, after ten or so minutes, the limp mushrooms will be back to frying again, turning nice and golden and brown in the pan. At this point, add the optional thyme and shallot and a bit more salt as you see fit, and, when all is very browned and fragrant, pour in the wine or broth which will sizzle and steam furiously.
Stir the pan as the liquid evaporates, then serve the perfect mushrooms to anyone sane enough to love them.