BUTTON MUSHROOMSWITH BALSAMIC VINEGAR

1 pound sliced mushrooms 1/3 cup olive oil 3 cloves chopped garlic 2 or 3 tablespoons Balsamic vinegar 3 tablespoons dry white wine	Heat olive oil in a skillet, add chopped garlic and gently cook for 1 minute. Add sliced mushrooms and sauté for 3 or 4 minutes, stirring and tossing. Add Balsamic vinegar and dry white wine and cook for 1 to 2 minutes. Season with salt and pepper. Serve immediately. Serves 4.
Serving Ideas: Serve with crusty French bread to sop up the gravy.
Comments: I serve this as an appetizer prior to a meal or as a light supper for two. You should adjust the amount of balsamic vinegar to taste. I often use more than 3 tablespoons. I use a mushroom slicer, sold at cooks stores, to reduce the preparation time. A mushroom slicer looks like an egg slicer except it has an indentation for the stem. I originally tried an egg slicer but it didn't work well as the wires weren't strong enough.

BUTTON MUSHROOMS WITH BALSAMIC VINEGAR
Taken From: Williams-Sonoma catalog for cooks, July 1986.