A quick and easy appetizer that's the perfect compliment to rich cheese and buttery crackers, this make-ahead dish starts with sliced mixed mushrooms.
Ingredients
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3 tablespoons extra-virgin olive oil, plus more for serving
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1 pound sliced mixed mushrooms
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Kosher salt and freshly ground pepper
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1 tablespoon unsalted butter
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3 garlic cloves, smashed
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2 teaspoons herbes de Provence
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1 tablespoon sherry vinegar
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1 tablespoon soy sauce
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2 teaspoons chopped fresh oregano
Description
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In a large skillet, heat oil over medium-high. Add mushrooms and cook, undisturbed, until bottoms are golden brown, 3 minutes. Season with kosher salt and freshly ground pepper. Cook, stirring, until mushrooms are golden all over, about 5 minutes more (if browning too quickly, reduce heat).
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Add butter, garlic, herbes de Provence, sherry vinegar, and soy sauce; cook 30 seconds. Transfer to a bowl and stir in oregano; drizzle with more oil. Let stand at least 1 hour, or refrigerate, covered, up to 2 days. Serve at room temperature.
