Ingredients

• Olive oil
• 1 lb small cremini or white mushrooms
• 2-3 shallots, julienned
• Salt and pepper
• White and/or red wine vinegar
• Balsamic vinegar
• Fresh parsley and/or chives

Instructions

• Heat a large, heavy-bottomed skillet on medium-high heat. Let the pan get good and hot, then add a generous dollop of olive oil, put in the whole mushrooms and toss to coat in oil. Make sure the mushrooms have some room to cook - if they’re too crowded, their moisture can’t evaporate and they will turn soggy.
• Cook the mushrooms, shaking occasionally to turn them over, for several minutes until they are well-seared on all sides. The mushrooms will shrink as they lose moisture.
• Reduce heat to medium, season liberally, and stir in the sliced shallots. Cook for a few more minutes, stirring more often, until the shallots are soft and translucent.
• Turn the heat back up to medium-high and pour in a generous dollop of wine vinegar. Note: this will be *acrid*, so turn on that stovetop fan.
• Reduce the vinegar until it has thickened and the vinegary smell has mellowed. Taste a mushroom to see if it is as tangy as you want. You can add more vinegar and reduce again if you want a stronger flavour. (You can also add seasoning here if necessary.)
• Remove from heat, stir in some more olive oil and a splash of balsamic to finish, and pour into a serving bowl. Top with the chopped herbs.
• Serve with crackers or baguette as part of a charcuterie.

Marinated Mushrooms