To simmer mushrooms, bring a large pot of water with 1 teaspoon of sea salt to a boil. Add 1 pound of cleaned mushrooms and lower heat to medium. Simmer for about 5 minutes, until mushrooms have softened then drain into a colander. Transfer mushrooms to a large bowl and set aside.
In a medium bowl, whisk together ¼ cup extra virgin olive oil, two tablespoons white wine vinegar, one minced garlic clove, ½ teaspoon Italian herbs, and ¼ teaspoon sea salt. Pour the marinade into the bowl with mushrooms and mix until mushrooms are fully coated. Cover and allow to marinate for at least 30 min in the refrigerator.
To sauté mushrooms, heat two tablespoons olive oil in a pan over medium-heat. Add eight ounces sliced mushrooms to the pan and stir. Add ¼ teaspoon sea salt and any additional desired spices. Let cook for about eight to ten minutes, stirring frequently.
In the beginning stages of cooking, the mushrooms will release moisture, and a sizzling sound will occur. Browning will begin after the moisture is released so be sure to stir them frequently during this time. Once mushrooms are lightly crisped and browned around the edges, they are ready to serve.
Saute For Incredible Taste