Sautéed mushrooms

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings: people

1 pound (500 grams) mushrooms any
1 tablespoon (1 tablespoon) extra virgin olive oil
1 tablespoon (1 tablespoon) butter or non-dairy butter
2 cloves (2 cloves) garlic grated
1 tablespoon (1 tablespoon) balsamic vinegar or soy sauce, optional to boost flavor
1 tablespoon (1 tablespoon) parsley chopped
¾ teaspoon (¾ teaspoon) salt or more to taste
⅛ teaspoon (⅛) black pepper

If you are using whole mushrooms, you might have to clean them before cutting them.
You can brush the dirt off with a damp paper towel if the mushrooms are not soiled.
If they are heavily soiled, rinse them under cold water and pat them dry with a kitchen cloth.
Chop the mushrooms into 1/6 to 1/8 inch slices (4 mm). Set aside.
Heat 1 tablespoon extra virgin olive oil in a large skillet.
Add 1 pound mushrooms, season with ¾ teaspoon salt and ⅛ teaspoon black pepper, and stir well.
Sauté mushrooms on medium-high heat for about 12 to 15 minutes, stirring every 2 to 3 minutes.
The mushrooms will first release their liquid.
Keep cooking them until all the liquid has gone, the pan is dry, and the mushrooms start to squeak and brown.
When the mushrooms are almost done, lower the heat and add 1 tablespoon butter, 2 cloves garlic (grated), and 1 tablespoon balsamic vinegar.
Stir for one to two minutes until the butter melts and you can smell the garlic aroma.
Turn the heat off, stir in 1 tablespoon parsley (chopped) and serve.