- 3 tablespoons butter
- 1 pound button mushrooms
- 2 tablespoons finely chopped shallots
- 1/4 cup chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- Flat-leaf parsley, finely chopped
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.