Ingredients

• 24 ounces cremini mushrooms (see Chef’s Note)
• 1/4 cup low-sodium chicken or vegetable broth
• 1 tbsp low-sodium soy sauce
• 1 tbsp balsamic vinegar
• 1 tsp pure maple syrup
• 1 tsp kosher salt
• 1 tbsp unsalted butter

Instructions

Wash the mushrooms under running water and drain well. Cut into 1/4-inch slices and place in your largest skillet. I use my 12-inch braiser pan but a large skillet/sauté pan will also work well.

Add the broth, soy sauce, balsamic vinegar, maple syrup and salt and stir. Bring the liquids to a boil over medium-high heat, stir again and continue cooking. Within a minute or two you will see the mushrooms begin to give off their water.

Keep cooking over medium-high heat, stirring occasionally until most of the liquid has evaporated.

Push the mushrooms to the sides of the pan and add the butter to the center. Allow it to melt and then stir well to coat the mushrooms with the melted butter.

Continuing with the heat on medium-high, allow the mushrooms to sit undisturbed for 1 minute. Stir to redistribute. Repeat the 1-minute undisturbed several times until the mushrooms are to your preference of golden. If they seem to be browning too quickly, lower the heat a bit.

Sprinkle the mushrooms with your choice of finely chopped fresh herbs and serve OR transfer to an airtight storage container to store until ready to use.

Chef’s Note:

Feel free to substitute other types of mushrooms or use a combination.

Recipe from The Cafe Sucre Farine