In a skillet or a saute pan, heat the olive oil over medium high heat.

Add the sliced onions, and saute for 2 minutes stirring often.

Add the sliced mushrooms, season with salt and pepper and cook for 3 more minutes. The salt will help the mushrooms release their liquid.

When most of the liquid is cooked out and the mushrooms are tender, reduce the heat to low then melt the butter, add the garlic, and cook for 30 seconds.

Season with soy sauce, and add a splash of white wine to deglaze the pan scrubbing any bits stuck to the bottom of the pan with a wooden spoon.

Add chopped fresh thyme, cook for 30 seconds then remove from heat.