- 16 ounces cremini mushrooms
- 2 tablespoons olive oil
- pinch sea salt
- 1 tablespoon almond butter
- 3 tablespoons balsamic vinegar
- 1 teaspoon thyme
Slice cremini mushrooms and add to skillet on medium-low heat with olive oil and a pinch sea salt. Cook mushrooms, stirring occasionally for 10 minutes (letting the mushrooms sweat and release their natural waters).
Combine almond butter, balsamic and thyme in a small bowl. Whisk together. Turn skillet to medium-high heat and pour liquid mixture over mushrooms. Continue cooking mushrooms, stirring often until liquid is thickened and mushrooms are golden browned, 5-10 minutes.