2 large Portobello mushrooms cut into 1/2 inch cubes
1/2 cup Bittersweet Herb Farm Raspberry with Fig Balsamic Vinegar or any Bittersweet Herb Farm Balsamic Vinegar
1/4 cup butter (we used plant based)
In a small saucepan add balsamic vinegar and cook on medium high heat until it is reduced by 1/2. This should take about 3-5 minutes. In a separate pan add butter and melt. Add mushrooms and cook until they absorb all liquid. Top mushrooms with balsamic reduction and continue to cook for another 2-3 minutes.
Serve as a side dish with any meal or top your favorite protein with a heaping Tbsp. of these delicious mushrooms. Enjoy