2 pounds button mushrooms, small to medium sized
4 tablespoons Butter Olive Oil
Kosher salt to taste
Black Pepper to taste
2 tablespoons preserved lemon, small dice
2 tablespoons Red Apple Balsamic Vinegar
1 tablespoon chopped chervil
Combine mushrooms and Butter Olive Oil in large pan, and place over medium heat. Season lightly with a pinch of salt and black pepper.
Cook mushrooms stirring occasionally until they release all their water and seem to be boiling.
Allow mushrooms to continue cooking until all liquid is cooked off and pan is nearly dry, again stirring occasionally.
Once pan is nearly dry keep cooking mushrooms over heat stirring more and more frequently until they are all uniformly caramelized deep golden brown.
Remove pan from heat and add Red Apple Balsamic Vinegar, stir well to incorporate evenly. Adjust seasoning with more salt and black pepper as needed.
Pour mushrooms in large bowl and garnish them with preserved lemon and chervil.