Heat 2 tablespoons oil in a large pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and the liquid has evaporated, 5 to 7 minutes. Add 4 tablespoons vinegar, 2 teaspoons paprika and garlic powder. Cook, stirring, for 3 minutes. Scrape into a large bowl and spread into a thin layer. Let cool for 10 minutes.