Mushrooms in Balsamic Vinegar

If you are afraid of butter, use cream - Julia Child.

Ingredients

Balsamic vinegar - 1 Tbsp
Brown sugar - 1 tsp
Unsalted butter - 1 Tbsp
Olive oil (Extra Virgin) - 1 Tbsp
Mushrooms, cleaned and quartered ( Or cut into halves )- 250 gms
Minced garlic - 1 tsp
Freshly ground black pepper
Salt

Method :

Combine the balsamic vinegar, brown sugar and 1 tbsp water and set aside.

In a pan, heat 1/2 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 tsp. salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.

Let the mushrooms cook undisturbed for 2 minutes and then stir once.Cook until the mushrooms are shrunken, glistening, and some sides have developed a deep brown color.

Turn the heat to low, add the garlic and the remaining 1/2 Tbs. butter and cook, stirring, until the butter is melted and the garlic is fragrant. Add the balsamic mixture. Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms.Season with a few grinds of pepper. Check for salt and adjust as per taste. Turn off the heat.

Let sit for a few minutes and then serve warm.

We had it with tossed vegetables and cream cheese dip.

For Tossed Vegetables :

Mixed Vegetables - Cut into long strips.
Parsley and Thyme - Dry - Crushed - 1 tsp
Virgin Olive oil - 1 Tbsp
Salt

How I do it :

Steam cook the vegetables until tender. Let cool a bit.

Sprinkle salt and any dry herb that you like and toss it in Olive oil. 
Any herb or a combination of herbs can be used. Adjust seasoning according to your taste.
Serve hot.

Recipe Source from here.