Balsamic-Glazed Mushrooms! GF/V

I love mushrooms. I wouldn’t say no to exciting new ways to cook them, and this recipe is super easy! I doubled the amount as I was feeding two.

BALSAMIC-GLAZED PORTOBELLO MUSHROOMS

Slice three large mushroom caps (preferably portabello) into 1/4 inch thick pieces after removing the stems.

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Heat some oil in a large frying pan.

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Toss the mushrooms until coated. Arrange the mushrooms into a single layer, and let them cook for five minutes until they begin to release moisture. Turn them over and cook for a further two minutes.

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Add 1/4 cup balsamic vinegar and a pinch of salt. Sautee for thirty seconds.

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Add two cloves of garlic and sautee for three more minutes.

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Done~

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These are great served warm or at room temperature, or even chilled and served over a salad or in a sammich!
I used all the leftover vinegar mixture as a dressing for broccoli salad ^.^ (steamed/boiled broccoli with a vinaigrette dressing!).

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