Hongos En Escabeche; Mushrooms Sauteed With Vinegar - cooking recipe

Ingredients

1 -2 tablespoon olive oil, plus more (to garnish)
4 garlic cloves, thinly sliced
1 lb small mushroom
1/2 teaspoon kosher salt
3 tablespoons sherry wine vinegar
1 bunch cilantro leaf

Preparation

Put the olive oil in a medium skillet over medium-high heat. When it is shimmering, add the garlic and saute for 20 seconds. Add the mushrooms and salt, and saute until browned in spots and cooked through, but still retaining their shape.
Add the vinegar and toss through; continue cooking until absorbed. Taste and adjust seasoning. Turn off the heat, allow to cool slightly, and garnish with the cilantro and an additional drizzle of olive oil. Serve warm.