2 cloves garlic, peeled and sliced finely
1/4 cup Rosemary fused olive oil
1 lb wild, cremini or simple button mushrooms, sliced top to bottom
3 tbsp Sherry vinegar
1 tsp salt
1 tsp thyme leaves for garnish (or drizzle Basil olive oil)
Preheat oven to 350 degrees. Warm olive oil in saute pan on medium heat, then add the garlic in an even layer to slightly brown. Remove from pan with slotted spoon and place in a deep-sided 7"x11" roasting dish. If mushrooms are large, slice in half. Working in batches, place in saute pan and coat well with olive oil, searing the outsides. Transfer seared mushrooms to roasting pan and repeat until all are browned. Pour the olive oil from the pan into and over the mushrooms in the roasting pan and add the Sherry vinegar. Sprinkle evenly with salt. Cover with lid or foil and bake 20 to 25 minutes. Serve immediately or store for 2 to 3 days and reheat in oven at 450 for 5 minutes before serving.