Portobello Mushrooms Glazed with Balsamic Vinegar

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Prepared by Sarah Stegner Chef, The Dining Room at The Ritz-Carlton Chicago (A Four Seasons Hotel)

Course:
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Ingredients

  • 6 portobello mushrooms (underside and stem removed) cut into quarters
  • 5 T olive oil
  • 1/8 t. salt
  • 1 t. fresh ground black pepper
  • 1 c minced shallots
  • 1 T chopped fresh thyme
  • drizzle of 25 year-old balsamic vinegar

Directions

  1. In sauté pan cook the mushrooms a few minutes on each side in olive oil over medium heat. Season with salt and pepper. Add the shallots. When they are tender add the balsamic vinegar and fresh thyme.