Garlic & herbs mushrooms

INCREDIENTS

Produce department

• Mushrooms, baby bella - 24oz

• Bell pepper, red - 1/2, diced 1/4"

• Onion - 1/4, diced 1/4"

• Garlic, minced - 3 tbsp (or 12 cloves, coarsely chopped)

Condiments aisle

• Olive oil - 1 + 1 tbsp + 1/4 cup

• White vinegar - 1/3 cup

Spice rack & Baking aisle

• Sugar - 2 tsp

• Salt - 1 tsp

• Red pepper flakes - 1/2 tsp

• Rosemary, dried - 2 Tbsp

• Thyme, dried - 1 Tbsp

DIRECTIONS

1. Rinse the mushrooms to clean. Pat dry.

2. In a sauté pan, heat olive oil (1 Tbsp) over high heat. Place the mushrooms cap side down in the pan and cook until slightly brown.

3. Flip and cook until water starts to come out. Strain out the water and set the mushroom aside.

4. In the same sauté pan, heat olive oil (1 Tbsp) over medium heat. Stir in the garlic (minced - 3 Tbsp) and cook until fragrant but not burnt.

5. Change the heat to high. Add the red bell pepper and onions. Stir often to prevent garlic from getting burnt. Cook until both are fully softened. Better if the edges are slightly browned.

6. Change the heat to low and stir in salt (1 tsp), sugar (2 tsp), red pepper flakes (1/2 tsp), rosemary (2 Tbsp) and thyme (1 Tbsp). Mix and cook until the herbs are fragrant.

7. Add olive oil (1/4 cup) and stir in the mushroom. Turn off the heat and transfer the mushroom to a sealed container. Mix in the white vinegar (1/3 cup). Leave it cool for at least an hour for the mushrooms to take on the flavors. Even better after refrigerating overnight.