4 tbsp olive oil
2 large flat field mushrooms, sliced
4 garlic cloves, crushed
100ml/3½fl oz white wine vinegar
100ml/3½fl oz boiling water
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
salt and freshly ground black pepper
1 English muffin, split in half and toasted
Heat the olive oil in a frying pan and fry the mushrooms for 5-6 minutes, or until softened. Add the remaining ingredients and simmer for 3-4 minutes, or until reduced slightly.
Serve in a bowl with the toasted muffin on the side.
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