Heat oil in a frying pan over medium heat. Add mushrooms, garlic, and shallots and stir. The mushrooms will absorb all the oil.

Sprinkle with salt and pepper and stir gently with a wooden spoon for two to three minutes, until the mushrooms begin to release their moisture and shrink.

In about five minutes, the liquid will begin to evaporate and the mushrooms will start to brown.

Add balsamic vinegar, if desired, and wine then cook until evaporated, without stirring too often.

Stir in the parsley and thyme, and cook for 30 seconds more.

Immediately before serving, garnish with more fresh thyme and parsley.