Using a damp paper towel, gently wipe tops of mushrooms, then remove the stems (save it for later use). Set the mushrooms aside.

Line a large frying pan with a thin layer of water or broth. Add the shallot and garlic and sauté over high heat for 2 minutes.

Add 1 cup water or broth, vinegar, mirin (or sherry) and herbs. Boil, lower heat to medium and then add the mushrooms. Cover and cook for 5 minutes.

Gently flip the mushrooms over and cook for another 5 minutes, adding additional water or broth as needed to prevent sticking or burning.

Uncover and cook until sauce thickens and mushrooms are fork tender, about 4 more minutes.

Serve, spooning pan juices over top.