Sauteed Portabella and Cremini Mushrooms

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 lbs portabella mushrooms
• 1 1/2 lbs cremini mushrooms
• 3 large shallots
• 1/2 cup unsalted butter
• 4 scallions (green parts only)
• 1/2 cup balsamic vinegar
• 5 tablespoons soy sauce
• 1/4 cup sugar

Recipe

• 1 Halve portabellas& cut both portabellas and creminis in 1/4" slices.
• 2 Chop shallots and cook half in half of the butter over moderate heat, stirring 1 min.
• 3 Add portabellas and salt& pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 mins.
• 4 Transfer to a bowl and keep warm, covered.
• 5 Cook remaining shallots in remaining butter and add cremini, salt and pepper until mushrooms give off is evaporated, about 10 mins.
• 6 Mix both mushrooms together and keep warm.
• 7 Diagonally cut scallions into thin slices.
• 8 In a bowl whisk together vinegar, soy sauce, and sugar.
• 9 Heat mushrooms over moderately high heat and add vinegar mixture.
• 10 Boil mixture 3 mins, or until liquid is reduced slightly, and stir in scallions.