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Clean the mushrooms. Depending on their size, keep them whole or roughly chop them. In a large pan over medium-high heat, melt the butter in the oil. Saute the onion until it turns translucent, about 2 minutes. Add the mushrooms and cook until they start to brown, about 10 minutes. Stir occasionally. Optionally deglaze with some dry white wine, about 1/2 tablespoon per serving. Stir in the the minced garlic, thyme and half of the parsley and let cook until fragrant, about half a minute. Season to taste with salt and pepper. Serve, sprinkled with the remaining parsley. # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
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