Portobello Mushrooms Glazed with Balsamic Vinegar

Ingredients

• 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

Instructions

1. 1
   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.