Lettuce + Mushrooms, Sauteed

This sauté serves as a great accompaniment to grilled meat, vegetables, or seafood because of its combination of freshness and earthiness.
Makes 4 servings

1-tablespoon extra-virgin olive oil
2 tablespoons butter (Banner Butter at Moore Farms and Friends)
1/2 pound mushrooms, steamed, wiped clean and sliced (Sparta Imperial Mushrooms)
Salt and pepper to taste
1 pound chopped lettuce (Hickory Hill Farms)
1/2 cup cream
1-teaspoon fresh thyme

1. In a medium saucepan, heat the oil. Add the butter, and allow it to melt. When the pan is hot and the butter is beginning to brown, add the mushrooms and let them cook for 2-3 minutes or until brown. Stir the mushrooms, and season with salt and pepper to taste.
2. Once the Sparta Imperial mushrooms are tender and most of the moisture has evaporated, add the Hickory Hill Farm lettuce. Season with additional salt and pepper, if needed, cooking until the lettuce is tender. Add the cream and the thyme. Cook until the cream is reduced and thickened. Remove from heat. Serve warm.