Monday, January 20, 2014
Portabella Mushrooms w/Balsamic Reduction
1/2 cup of balsamic vinegar
Portabella Mushrooms, stems removed
Olive Oil
Salt
Ground Pepper
Garlic
White Wine
Heat Balsamic Vinegar on medium heat until it becomes thicker syrup. Salt and pepper mushrooms. Saute mushrooms in olive oil, garlic and white wine until heated but firm. Pour some of the Balsamic Vinegar over the mushroom.
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