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I use this mixture everywhere: on grilled chicken and other grilled foods, atop sous vide meat or turkey, tossed into Israeli couscous, wild rice, or brown rice, and atop baked potatoes or sweet potatoes. While this makes a nice amount, there just never seems to be enough.
Yield: 2 and 1/2 cups
3 tablespoons Gefen Extra-Virgin Olive Oil
6 shallots or 2 onions, sliced
1 and 1/2 pounds mushrooms, sliced
1/3 cup Tuscanini Balsamic Vinegar
3 tablespoons soy sauce
2 tablespoons Haddar Brown Sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a sauté pan, heat oil over medium heat. Cook shallots or onions until soft, about six minutes.
Add mushrooms and cook four to six minutes more. Add balsamic vinegar, soy sauce, and sugar and toss to coat. Bring to a boil and cook four to five minutes, until the sauce becomes syrupy.
Mix in salt and pepper.
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