Mushrooms and onions sauteed in a bit of oil and balsamic vinegar add punch to pizzas, grilled meats, and pasta dishes. The recipe comes together in just 15 minutes making for a quick, elegant dish.
In a large skillet over medium high heat, heat the olive oil. Add the onions and saute for 3 minutes.
Add the mushrooms and continue to cook on high for 5 minutes, more stirring occasionally. Onions should become clear and the mushrooms should give up their liquid and start to brown lightly. Season to taste with salt and pepper.
Add the balsamic vinegar and and herbs and stir, scraping up any browned bits. Cook 5 minutes more on medium heat until the liquid has evaporated.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on ¼ the recipe.Uses: serve the sautéed vegetables in sandwiches, salads, pizzas, omelets, wraps, or pasta dishes.