From Vegan with a Vengance
3 medium sized portobello caps, sliced 1/4 inch thick
1 Tbsp olive oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
1. Preheat a large skillet over medium0high heat for about 2 minutes.
2. Toss the mushrooms with olive oil until coated. Place in pan in a single layer. Let cook for 5 minutes, until they start releasing moisture. Turn over and cook another 2 minutes.
3. Add vinegar and salt; saute for 30 seconds. Add garlic and saute for another 3 minutes.