After so many years of great reviews, I felt like commenting again on this recipe - since it is, after all mine. I've spent a lot of time refining this recipe, and thought I'd share my thoughts on the subject. These days, I start with an 8 oz. package of mushrooms - 1 pound was another clerical error by my mother-in-law - it was always 8 ounces. I start with medium-high heat, and just the butter and mushrooms. Once the 'shrooms start to give up their moisture, I lower the temp to medium andI add crushed garlic and sea salt - two cloves usually. I try not to add the balsamic vinegar too soon, so it doesn't get scorchy and lose its punch. This only takes around 10 mins or so. After I add the vinegar, I kick the heat all the way to high for a couple of minutes. This quickly reduces the balsamic/butter mix without overcooking the shrooms and killing their flavor. The mushrooms shouldn't spend more than 10 -12 minutes on average. Glad everyone has enjoyed the recipe all these years!
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After so many years of great reviews, I felt like commenting again on this recipe - since it...
