You'll need:
500g of white button mushroom, washed and halved
2 tablespoon of olive oil and 1/4 cup more for finishing at the end
3 tablespoon of good balsamic vinegar
4 cloves of garlic, peeled and halved lengthwise
2 shallots, minced finely
salt and pepper to taste
2-3 stalks of fresh terragon
Method:
1. Heat your pan until very hot and douse the two tablespoons of olive oil in.
2. Add your mushrooms and saute until the mushrooms turns a beautiful caramelized color around its sides. This will take about 5 minutes of tossing and sauteing.
3. Do not let your mushrooms burn but do not turn down the heat as well..it is extremely important to keep your mushrooms on their toes sizzling away. Now, add your garlic and shallots in, saute until all is well blended and the herbs sweat and turns soft.
4. Douse your balsamic vinegar AROUND the pan without flooding your mushrooms because you want the vinegar to evaporate whatever excess liquid it has and reduce to a beautiful and flavorful sauce that will coat the mushrooms. Saute for a minute more.
5. Add salt and pepper to taste and pour the remaining 1/4 cup of olive oil to finish the cooking off. Heat for 2 minutes more and take the mushrooms off the stove. Pluck leaves of terragon onto the marinated mushrooms and mix well.
Serve in room temperature or cold. Store it in the fridge for up to 7-10 days. These mushrooms are delicious with bread and/or with eggs and/or with crackers.
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