2 Tbl Earth Balance vegan margarine
2 cups Hamakua mushrooms (these are local mushrooms and contain Alii, Shimeji and Kea Hon Shimeji varietals). Use your favorites. A mix of trumpets and chanterelles would be great.
3/4 tsp balsamic vinegar
2 cloves garlic, minced
1-2 sprigs fresh rosemary, stems removed
Add the Earth Balance to a skillet over medium heat. Add larger mushrooms and saute until they begin to brown. Add smaller mushrooms and saute for 1-2 minutes. Finally add rosemary, balsamic vinegar and garlic. Saute all for 1-2 minutes, then remove pan from burner. This simple mushroom saute can be served beside a green salad or atop a slice of lightly toasted sprouted multi-grain bread.