Here is another one. It comes of out Gordon Ramsay's 100% Ramsay cookbook I got from my mother-in-law (thanks Audrey. I seem to be using it quite often!).
What you need (side dish for 4)•4-6 tbsp of extra virgin oil (and some extra to drizzle on top afterwards)
•500 g of button mushrooms (clean and the big ones, halved)
•3 medium sized shallots (peeled and sliced in rings)
•100 ml of white wine vinegar
•1 tbs of fresh tarragon (or 1/2 tbsp if it is dry)
•crushed pepper and salt to taste
What you do
•in a wide pan (I like to use my wok) heat up the oil and put the button mushrooms in the pan after you have brushed them clean (use a brush or a piece of kitchen paper. Do not rinse them with water! They will suck up all the moisture). Do not allow the oil to smoke but it does have to be hot enough, otherwise the mushrooms will not sear but boil....
•after approximately 5 minutes, the mushrooms will start getting golden brown. Now it is time to add the shallots
•once the shallots are translucent, add the white wine vinegar by pouring it all around the edge of the pan (this way the vinegar will evaporate some, instead of the mushrooms sucking it all up)
•crush some salt and pepper to taste
•remove the pan from the heat after letting the vinegar evaporate first for 3 minutes
•add tarragon and drizzle some olive oil on top before serving
This is a dish that you could easily prepare a day or even two ahead of time and keep in the fridge to then serve at room temperature.This is actually what Gordon Ramsay recommends. I have often prepared this dish when I am in a hurry and serve it warm, as a side dish to a grilled piece of fish or meat.