This is a really easy recipe for mushrooms with garlic and balsamic vinegarâ€¦ I usually include this in an antipasto platter of prosciutto, salami, mortadella, cheeses and other vegetables. I brought these mushrooms to the â€œEyeballâ€ last Sunday. Start with some fresh white button mushrooms. Clean by either washing or brushingâ€¦ (I always used to believe cookbook instructions that washing would add water to the mushrooms but I read somewhere recently that this theory was probably untrue or the added water was insignificant) and either remove the stems completely or cut them back to 1/4th inch below the cap of the mushroom. Heat up a sautÃ© pan and add olive oil, add 5-15 cloves of garlic (depends how much garlic flavor you want) and sautÃ© on medium-high heat for a minute or two until the fragrance of garlic rises from the panâ€¦do not overcook or brown as the garlic may get bitter. Turn heat up to high and a few seconds later add all of the cleaned mushrooms. Toss the mushrooms around to avoid sticking and burning but keep cooking until most of the liquid that comes out of the mushrooms evaporatesâ€¦you donâ€™t want soupy mushrooms when it is all done. When most of the liquid is gone (this may take several minutes), add several tablespoons of cheap balsamic vinegar (donâ€™t waste the good stuff) and stir, add salt and pepper to taste and take off the heat as soon as a nice glaze formsâ€¦donâ€™t wait too long or it will get too dry. Add chopped flat leaf parsley if you have it. Great with slices of baguette or Italian bread.