Start by cleaning your mushrooms with a damp cloth or paper towel to remove any dirt. Avoid rinsing them under water, as mushrooms absorb moisture and can become soggy. Slice them evenly to ensure they cook at the same rate. Mince the garlic and set it aside.
Place your large skillet over medium-high heat. Add the olive oil, allowing it to heat for about 30 seconds until shimmering but not smoking.
Once the oil is hot, add the unsalted butter. Let it melt completely, creating a rich, flavorful base for your mushrooms.
Add the sliced mushrooms to the skillet in a single layer. Avoid overcrowding the pan, as this will cause the mushrooms to steam rather than sauté. Cook for about 3-4 minutes without stirring, allowing them to develop a beautiful golden-brown color.
Once the mushrooms are nicely browned, add the minced garlic and thyme. Stir everything together and cook for an additional 2-3 minutes, until the garlic is fragrant and lightly golden.
Season your sautéed mushrooms with salt and pepper to taste. Give them one last stir, allowing the flavors to meld together for another minute.
Remove the skillet from heat and transfer the mushrooms to a serving dish. If desired, sprinkle with freshly chopped chives for a pop of color and added flavor.
