Ingredients (for 2-4 servings)
1 lb white button mushrooms (2 standard boxes)
5 garlic cloves (peeled)
3 tablespoons finely chopped fresh parsley
2-3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1. Gently wash mushrooms to ensure that all the dirt is removed. Dry with paper towels. Cut mushrooms into 2 or 4 pieces (cut the big mushrooms in 4 and smaller ones in 2). Heat a big not stick frying pan with olive oil and put the mushrooms into the pan. They will start evaporating water.
2. Chop the garlic and parsley while frying the mushrooms on high until all the water is gone and mushrooms begin to brown. Add two tablespoons of sherry vinegar, salt and black pepper to taste. Keep frying on high until they are completely browned (to ensure even browning and prevent burning, turn them every 30 seconds or so). Once all the mushroom are browned, add garlic and parsley and cook for another 2 minutes, constantly turning them.
Enjoy warm with French baguette and red wine!