Experiments are always fun.  Last night I tried this:


2 tablespoons of butter, heated in a skillet til bubbling,

followed by 2 large Shallots, thinly sliced and separated like onion rings, simmered until carmelized (1-2 minutes),

then a VERY healthy tablespoon (or 2) of minced Garlic (do NOT let brown).

Now throw in your sliced mushrooms and sizzle each side 1-2 minutes til browned a little.

Add 3-4 tablespoons of Balsamic Vinegar and let reduce for 3-4 minutes.  If you’re using the cheap stuff, like I do, since I go through so much every month, you might consider adding 1-2 teaspoons of brown sugar to bring it down a notch in terms of tartness.  (It’s still fine without it though, it’s up to you.)

During the last minute, throw in some freshly chopped-up parsley, if you have it, and add salt and pepper to taste.

Watch audience go “yum” and leave no leftovers.  🙂