Marinated Mushrooms

• 4 tablespoons extra-virgin olive oil, or more, to taste
• 3 cloves garlic, slivered
• 1 pound small fresh white or cremini mushrooms, the smaller the better, or 1 pound larger mushrooms, quartered
• 1 teaspoon fresh rosemary leaves
• 2 tablespoons sherry vinegar, or more, to taste
• 1/4 cup small capers
• Salt and freshly ground black pepper to taste

1. Heat the olive oil in a large skillet.
2. Then add the garlic and saute for a few seconds, after which add the mushrooms.
3. Saute the mushrooms over high heat until they are lightly browned.
4. Stir in the rosemary, vinegar and the capers and remove from the heat.
5. Season to taste with salt and pepper.
6. Allow to cool to room temperature.
7. Adjust seasonings before serving, adding salt and pepper, sherry vinegar and olive oil, if necessary.

extravirgin olive oil, garlic, mushrooms, rosemary, sherry vinegar, capers, salt

Taken from cooking.nytimes.com/recipes/9488 (may not work)