Marinated mushrooms

Sunday lunch, should be stress free. And the most important thing about having a selection of antipasti, is that it should be quick and easy! and this is a very easy dish to do. You can do this 3-4 days in advance because the longer the mushrooms are allowed to marinade, the deeper the flavor.

Ingredients:
Button mushrooms
Butter
Shallots/White onion
Tarragon
White wine vinegar

Instructions:
Very first thing to do, get some color on the mushrooms. After briefly washing them, heat the pan and add some olive oil. Just as soon as the pan starts smoking, put the mushrooms in. The important thing now is to get the water out of the mushrooms. Make sure you dont cook them in low heat because when the water comes out, they'll boil. We want to sautee them so its a big difference.

Now the mushrooms are nice and brown, season with salt and pepper. Once they're coloring away, start slicing the shallots.

Throw in the shallots, add a knob of butter, and add a splash of white wine vinegar. And allow it to cook away.

Add in more olive oil, and let the mushrooms absorb all the flavor in the pan

Serve in a bowl, and finish off by picking the leaves of the tarragon and put them into the mushrooms.

All you need now is a really nice rustic bread to eat with the mushrooms. Perfect simple, stress free sunday lunch.