Rinse the mushrooms and basil leaves, then pat dry. Set aside the basil.

Cut off a small amount of each mushroom stem to get a fresh end, then chop into about 1/2 inch pieces - I usually quarter the mushrooms.

Place a medium saute pan over medium heat, add 2 tablespoons of butter and heat until bubbles begin to form.

Add the mushrooms pieces and stir gently to coat in the butter.

Let the mushrooms cook without stirring for about 3 minutes.

While the mushrooms cook, chop the basil leaves into 1/4 inch pieces.

Turn heat to low, gently the mushrooms, and let cook another 2 minutes.

Add the remaining 1 tbsp butter, basil leaves, garlic, salt and pepper. Stir gently but thoroughly so that the seasons are well combined. Let cook another minute until basil has wilted and is fragrant.

Remove the mushrooms from the heat and drizzle the red wine vinegar over the mushrooms, then stir gently to coat.

Serve immediately.