8 Servings 60 min Cook
2 Tsp Vinegar
4 1/2 Grams Mushrooms
1 Tbsp Vegetable Oil
Trim stems from mushrooms.
Cut larger mushroom caps into 1-inch pieces.
Heat oil in a large nonstick skillet over medium-high heat until hot.
Saut mushrooms with 1/2 teaspoon salt until golden, about 8 minutes.
Add vinegar and saut until evaporated, about 1 minute.
Season with salt, then transfer to a plate to cool.
Serve at room temperature.
