Mushrooms caramelized in raspberry vinegar

Oh. My. Thunder! I love mushrooms! Tonight, I cooked some our favorite way and let them cool, then added them to a salad (you don’t even need dressing). Usually, I serve them as a side dish. Just thought I’d share it with you. Yumm! So very simple, and ready in less than 10 minutes.

In a heavy skillet, put three tablespoons of extra-virgin olive oil (you can use real butter, if you don’t have to worry about cholesterol and you want to be decadent) and heat it on high. When the oil is hot, add 1/2 pound of sliced mushrooms (I like baby bellas) in a single layer. Let that cook for about 2 minutes (the mushrooms will begin to caramelize. Sprinkle not quite a tablespoon of sugar over them (again, you can add a little more if your weigh/cholesterol/health is not at issue). Stir the mushrooms, and let them cook another two or three minutes…sometimes four. When they are looking good to you, splash some raspberry blush vinegar on them (a tablespoon is about all I use). Let that vinegar cook off for about one minute. Voila!