Step 1

Heat 1 tbsp butter and oil over medium-high heat. Add shallots and garlic, cook, stirring, until slightly softened, and translucent, about 3 minutes.

Step 2

Add mushrooms, thyme, salt, and pepper. Sauté, stirring and shaking pan until golden brown and no mushroom liquid remains, 8 to 10 minutes.

Step 3

Stir in brandy, scraping up brown bits. Stir in parsley and remaining butter; cook until slightly saucy and mushrooms are glazed, about 2 minutes.