2 pounds cremini or white button mushrooms.
4 Tbsp extra-virgin olive oil
2 large garlic cloves, minced
1/2 cup thinly sliced shallots
1/3 cup fresh flat leaf parsley
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp fine grain sea salt
1/4 tsp freshly ground pepper
3-4 Tbsp balsamic vinegar
PREP TIME: 10-15 minutes
COOK TIME: 10-15 minutes
1. Remove the stems from the mushrooms by twisting the stem until it pops off. Discard the stems or reserve them for another use, such as a stir-fry. Gently rub the mushroom caps with a damp cloth to remove any debris.
2. In a large wok, heat 2 tablespoons of the oil over medium heat. Add the garlic and shallots and saute for 2-3 minutes. Raise the heat to medium-high and add the mushroom caps. Saute, stirring frequently, for 7-8 minutes more.
3. With a slotted spoon, transfer the mushroom mixture to a large bowl, discarding the leftover water and oil in the wok. Stir in the parsley, thyme, oregano, salt, pepper, and remaining 2 tablespoons of oil until combined.