Healthy Recipes from Peter's Principles
Balsamic Braised Portobello Mushrooms

Ingredients:

1 pound Portobello mushrooms, sliced 1/4 inch thick
1 cup chicken stock
1/4 cup balsamic vinegar
1 tablespoon unsalted butter, (optional)

Preparation:

Add mushrooms to a non-stick saute pan over medium high heat and add stock to cover. Bring to a boil and reduce heat to a lightly rolling simmer. Stirring occasionally, allow the liquid to reduce by about two thirds.
Add vinegar and continue to cook until almost all the liquid is absorbed. The mushrooms will be very tender and aromatic. Finish with the butter for a richer flavor, if you wish.

Serve over a nice spring mix of mesclun or simply garnished with coarsely chopped fresh basil.