Soy And White Balsamic Wild Mushrooms

• 3 tbsp extra virgin olive oil
• 1/2 cup chopped white onion
• 2 cloves minced garlic
• 4 cups mushrooms- champignon, kirigage, oyster, and shiitakes (can use a frozen mushroom medley)
• 6 tbsp. soy sauce
• 6 tbsp. white balsamic vinegar
• salt and pepper to taste

1. 1. Heat olive oil in a deep frying pan and add onions and garlic, sauteeing until onions are translucent.
2. 2. Add mushrooms to pan and season with salt and pepper. Allow the mushrooms to cook down and through, adding water or more oil if the mixture seems to be burning or too dry. Note: The mushrooms will give off liquid of their own.
3. 3. Stir in soy sauce and white balsamic vinegar. Taste and adjust the balance of flavors between soy and balsamic to your personal preference. The balsamic should be identifiable. Adjust seasoning with salt and pepper.

extra virgin olive oil, white onion, garlic, mushrooms champignon, soy sauce, white balsamic vinegar, salt

Taken from www.epicurious.com/recipes/member/views/soy-and-white-balsamic-wild-mushrooms-1202782 (may not work)