1/2 cup vegetable oil
2 pounds mushrooms, sliced
1 cup white wine
2 pinches salt
2 cloves garlic, crushed
3 tablespoons dried minced onion
Heat oil in a large skillet over medium heat. Saute mushrooms and white wine in oil until dark brown. Add a pinch of salt. Stirring constantly, cook until mushrooms are puffed and wine is heated through. Remove from heat and stir in salt, garlic, onion, and thyme. Let cool slightly.