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Balsamic-Glazed Mushrooms

November 2009
Balsamic-Glazed Mushrooms

by 6 people

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Makes: 8 servings

  • 3 tablespoons butter
  • 1 pound button mushrooms
  • 2 tablespoons finely chopped shallots
  • Salt
  • 1/4 cup chicken broth
  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • Flat-leaf parsley, finely chopped
  1. In a skillet, melt 3 tablespoons butter over medium-high heat. Stir in 1 pound button mushrooms and 2 tablespoons finely chopped shallots; season with salt and cook until the mushrooms release their juices and the liquid evaporates. Add 1/4 cup chicken broth, 2 tablespoons brown sugar and 1 tablespoon balsamic vinegar, bring to a boil and cook until the liquid is reduced to a glaze. Stir in finely chopped flat-leaf parsley.