In large skillet, heat olive oil over high heat. Add mushrooms and shallots and sauté until mushrooms begin to brown, about 6 minutes.
Add vinegar and stir to deglaze pan. Remove from heat.
In a large bowl, whisk remaining oil and vinegar. Add parsley and basil and toss to combine. Season to taste with salt and pepper. Serve warm, sprinkled with pine nuts.
Time: 45 minsServes: 8
Time: 30 minsServes: 4
Time: 15 minsServes: 8
Time: 60 minsServes: 4