Balsamic Glazed Mushrooms
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
Heat 2 tablespoons oil over a medium high heat in sauté pan.
Add shallot and onion to pan. Sauté until translucent.
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.
Add stock and balsamic vinegar. Bring to a boil and then reduce to a simmer, cooking until the liquid is reduced to a glaze.
Taste and adjust seasoning.
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.