Caramelized Button Mushrooms
24 Ounces White Button Mushrooms (about 3 cups)
1/4 Cup Olive Oil
Splash of Red Wine (or Balsamic Vinegar)
Curly Parsley (for garnish)
Begin by washing your mushrooms to remove any debris from surface and stem. Some folk say to never "wash" mushrooms but rather "wipe" them with a damp paper towel because they will absorb the water. While I can see the virtue here for some applications, I like to thoroughly rinse mine. The slow carmalization is sure to remove any water that may have seeped into their delicate vitamin-packed flesh.
Once you have washed and dried your mushrooms, slice them thinly on a box grater, mandolin or the old-fashioned way, by hand. Begin heating olive oil over medium heat in the largest saute pan you have (stainless steel works best). Add all mushrooms and start cooking stirring every 5-10 minutes to ensure even browning. Keep cooking over low heat stirring occasionally. You will cook them for anywhere from 40-60 minutes drpending on your stove and pan size. Once the mushrooms have caramelized (shrunk to a 1/4 of their original size, browned to a perfect golden, almost crisp, state) add salt, pepper and a splash of red wine. Wine will evaporate almost immediately. Cook for a few more minutes and remove from heat. Taste teste for seasoning level. Serve immediately and refrigerate any unused portion (though I highly doubt you will have any leftovers). Garnish with finely chopped curly or flat leaf parsley. Yum!