- 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
- 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.