Balsamic Glazed Mushrooms

"An easy appetizer to dress up ordinary button mushrooms. Feel free to try other mushroom varieties, such as baby bella, or mix them up."
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by queenbeatrice photo by queenbeatrice
photo by *Parsley* photo by *Parsley*
photo by breezermom photo by breezermom
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Melt butter in a skillet over medium high heat; stir in mushrooms and shallots, season with salt, and cook until mushrooms release their liquid and liquid evaporates, about 5 minutes.
  • Add chicken broth, brown sugar, and vinegar; bring to a boil and cook until liquid is reduced to a glaze.
  • Turn off heat and stir in parsley, if desired.

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Reviews

  1. Oh WOW! Talk about scumptous! I had this with your Recipe #361669 and Recipe #356867. Delicious dinner! I cut up the mushrooms in half so we could have more of them. Sure am glad I did. The only way I want to eat mushrooms from now on. Love the balsamic glaze on it! Made for PAC Spring 2011.
     
  2. These mushrooms are so tasty. But next time I may cut them in half. Cause the ones I had were huge. I used one small shallot. What a great way to cook mushrooms. Thanks Ice Cool Kitty :) Made for Alphabet tag game
     
  3. Made for PAC 2010. We had it as a side dish with spice rubbed steaks. I made it with green onion tails instead of shallots as we also had it with your honey glazed onions. Very tasty dish. Thanks for sharing
     
  4. I have 2 kids who recently decided to eat sauteed mushrooms (w/garlic). Thought I'd try this on them. I love any balsamic glazeded veggie. This was no different. My kids liked it, but preferred the garlic/butter combo. In any case, the whole pan was gone! Tagged in Fav's of 2009 Tag.
     
  5. Excellent shrooms! The balsamic glaze is thick and tasty. I used 2 tbp of balsamic vinegar since it calls for 2 tbsp of brown sugar. O thickly sliced the mushrooms to serve with a a meal. Thanx for sharing!
     
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Tweaks

  1. Made for PAC 2010. We had it as a side dish with spice rubbed steaks. I made it with green onion tails instead of shallots as we also had it with your honey glazed onions. Very tasty dish. Thanks for sharing
     

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