3 tablespoons olive oil, divided
2 pounds mushrooms, cleaned and quartered, divided
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
1/3 cup dry white wine
1 tablespoon fresh thyme leaves
1 cup finely grated Parmesan or Pecorino Romano cheese (about 2 ounces)
DirectionsHeat 1/2 of the oil in a 12-inch or wider skillet over high heat until shimmering. Add 1/2 of the mushrooms, stir to coat with the oil, and arrange in a single layer. Sear undisturbed until the bottoms are well-browned, about 3 minutes. Transfer to a bowl. Repeat with the remaining oil and mushrooms.
Return all the mushrooms and any accumulated juices to the skillet. Season with the salt and pepper and cook, stirring once or twice, until the mushrooms are browned all over, 5 to 6 minutes.
Add the garlic and cook, stirring frequently, for 1 minute. Pour in the wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the wine is completely reduced, about 1 minute. Remove from the heat and stir in the thyme and cheese.
Non-alcoholic substitute for wine: You can substitute 1/4 cup apple cider vinegar in place of the white wine if desired.