Prepare the mushrooms: If using dried Bears Head mushrooms, rehydrate them by soaking in warm water for 20 minutes. If fresh, clean them gently using a damp cloth and slice them into bite-sized pieces.
Cook the onion and garlic: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.
Sauté the mushrooms: Add the prepared Bears Head mushrooms to the skillet, and sauté for 5-7 minutes until they soften and develop a golden brown color.
Add the seasoning: Stir in the soy sauce, balsamic vinegar, and salt and pepper to taste. Continue cooking for an additional 2-3 minutes, allowing the flavors to meld together.
Serve: Transfer the cooked mushrooms to a serving plate and garnish with fresh herbs if desired. Serve hot as a side dish or a topping for pasta, rice, or toast.
