Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 shallot, finely diced
16 ounces mushrooms (see note), cleaned, quartered
1 teaspoon salt
½ teaspoon black pepper
4 garlic cloves, minced finely
1 tablespoons water
1 tablespoon balsamic vinegar
2 tablespoons parsley, chopped finely
1 tablespoon chives, chopped finely
1 tablespoon thyme, picked off the stem
Directions
- Heat oil and butter in a large saute pan over medium-low heat. Once hot add shallots, cook until softened, 3-5 minutes.
- Increase heat to medium and add mushrooms, salt and pepper. Cook until beginning to brown, about 5 minutes.
- Add garlic, cook for 30 seconds. Add water, balsamic vinegar and herbs and cook until syrupy, about 2 minutes.
- Serve warm.
10 minutes