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Balsamic Glazed Mushrooms
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Serves 6
3 tablespoons olive oil
1 shallot, minced
1 small onion, minced
1 pound white button or baby Portobello mushrooms, cleaned and sliced
1/2 teaspoon salt
2 tablespoon balsamic vinegar
1/4 cup broth
1/2 teaspoon pepper
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Heat 2 tablespoons oil over a medium high heat in sauté pan.
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Add shallot and onion to pan. Sauté until translucent.
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Add 1 tablespoon oil, the mushrooms and salt. Sauté until the mushrooms release their juices and until they are golden brown. Stir to keep them from sticking. Add more oil as needed.
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Add stock and balsamic vinegar. Bring to a boil and then reduce to a simmer, cooking until the liquid is reduced to a glaze.
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Taste and adjust seasoning.
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1. Make it buttery: Use butter in place of olive oil.
2. Make it Allium free: Omit shallots and onions and use 1 fennel bulb, sliced thinly.