To clean the mushrooms, use a clean paper towel to gently wipe off each mushroom until clean. Trim the stems. Halve any large mushrooms and leave the rest in whole.

Start with a large (12-inch) saute pan or cast iron skillet cold, add the mushrooms and ¼ cup room temperature water. Cook over medium-high heat until the skillet is almost dry and the mushrooms are browned, about 8 minutes. Stir with a wooden spoon periodically to ensure that all mushrooms are in contact with the water and are browned evenly.

In the meantime, set aside the shallot, garlic, thyme, salt and pepper in one bowl.

Add olive oil. Stir periodically over medium-high heat until the mushrooms are nicely browned, about 4 minutes.

Push the mushrooms to the side, add butter to the center. When the butter is melted, add the garlic, shallot, thyme, and salt and pepper to the center of the pan. Saute until the shallots are lightly browned, about 1 minute.

Deglaze the pan with worcestershire sauce and keep sauteing for 1 minute then add the stock and stir the mushrooms one more time. Allow the stock to reduce to about half of it, about 2 minutes. Then turn off the heat.

Transfer mushrooms to a sering plate or bowl. Season with a few round of freshly ground black pepper and salt to taste. Garnish with a few sprinkles of thyme. Serve warm.