Ingredients
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- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, halved lengthwise
- 1 pound cremini, baby bella, mushrooms, halved, or quartered if large
- 1/4 cup white wine vinegar
- 1/4 small red onion, very thinly sliced
- 5 to 6 fresh thyme sprigs
- 1 teaspoon granulated sugar, *optional
Instructions
- Heat the oil in a large skillet over medium heat. Add the garlic and cook until golden brown and it starts to smell, about 1 to 2 minutes. Using a slotted spoon, pull the garlic out and then add the mushrooms and red onion with ¼ teaspoon of black pepper.
- Cook, stirring once or twice (not too much!), until golden brown and just barely tender, about 3 to 5 minutes. If there is liquid left in the pan, that is okay. Remove the pan from the heat and add the vinegar, thyme, and sugar.
- Add the garlic back to the mushrooms and let cool completely. Transfer to a container. The mushrooms will keep refrigerated for 3-4 days.
- Prep Time: 5
- Cook Time: 10
- Category: Sides