Sautéed Mushrooms

4 tablespoons (50g) unsalted butter, divided

1 small shallot (2 ounces; 57g), minced

2 pounds (905g) mixed mushrooms, such as cremini, white button, portobello, oyster, shiitake, and/or maitake, cleaned and trimmed (see notes)

¾ teaspoon kosher salt; if using table salt use half as much by volume

Freshly cracked black pepper

1 teaspoon minced fresh thyme leaves

1 medium garlic clove, minced

1 tablespoon (15ml) white wine vinegar (see notes)

2 tablespoons water

Directions at seriouseats.com

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