Categories: Sides
Ingredients
- 1 tablespoon olive oil
- 1 large or 2 small shallots, peeled and finely diced
- 3 tablespoons unsalted butter, divided
- 1 pound white or cremini mushrooms, sliced 1/8-inch thick
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons finely chopped fresh rosemary or thyme leaves
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons packed light brown sugar
- 1 tablespoon tamari or soy sauce
- 3 cloves garlic, finely minced or grated
Directions
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Heat the oil in a large frying pan over high heat until shimmering, about 15 to 20 seconds. Add the shallots and cook until they begin to soften and brown at the edges, 1 1/2 to 2 1/2 minutes.
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Add 2 tablespoons of the butter and stir until melted. Add the mushrooms, salt, pepper, and rosemary or thyme and stir well. Cook, stirring frequently to prevent burning, until the mushrooms have a rich brown color on the edges and some of the sides, and have just begin to release their juices, 3 to 4 minutes.
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Reduce the heat to medium-low, add the vinegar, sugar, soy sauce, and garlic. Cook, stirring occasionally, until the mushrooms are soft and tender and the liquid reduces in volume considerably, thickens to the consistency of agave or maple syrup, and coats the mushrooms, 6 to 8 minutes.
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Add the remaining 1 tablespoon of butter and stir constantly, allowing the butter to melt completely and coat the mushrooms, until they shine and the sauce is a bit lighter in color, about 1 minute. Serve immediately.