4 cups sliced, whole and quartered gourmet mushrooms (depending on size and shape)
1 T. extra virgin olive oil
3 T. balsamic vinegar
1 1/2 t. garam masala (curry blend)
1 t. dried thyme leaves
1/2 t. salt
fresh ground pepper
1 T. butter

In large bowl, combine mushrooms with all ingredients except butter. Melt butter in sauté pan over medium heat. Add mushrooms and stir gently until mushrooms start to caramelize and release juices, about 5 minutes. Serve.

Recommended wine pairing: Pinot Noir, specifically The January Total Locals Club "Winter Pinot Warmth" Collection

Gourmet Mushrooms, Inc. products are widely distributed through the United States, in finer markets such as Whole Foods.

More information, recipes and online ordering of Mushroom Baskets at www.mycopia.com