In a large sauté pan on Wolf cooktop over high heat, melt butter and add oil. Add mushrooms and season with salt and pepper. Allow to sear for a couple of minutes before turning them over. Allow to sear again, then turn. When the mushrooms are brown, add shallots. Continue to cook about 30 seconds or until the shallots are cooked through. Remove the pan from the heat and add wine. Reduce heat to low. Return pan to the flame. Allow the alcohol to cook off for 1 minute before turning the flame back to high. Add thyme and continue to cook 3 minutes or until all the wine has been cooked off and glazed the mushrooms. Serve warm.