Step 1. Clean/slice/ dump in gallon zip lock bag.
Step 2. Add a bit of olive oil. Close bag and shake.
Step 3. Pour in wine (used cabernet tonight)
Step 4. Add balsamic vinegar, course pepper, garlic and salt... or garlic salt. haha
Leave in the fridge overnight, the next day drain all of the liquid and toss the fungus on a preheated skillet. Stir around until the mushrooms look coated, maybe charred, but not burned.
Goes great on a spinach salad with a sweet creamy dressing.