Saut & # 233; Ed mushroom valve

Preparation

Melt half the butter in a large skillet over medium heat. Add the mushrooms and a pinch of salt. Cook, stirring for about 10 minutes, or until the mushroom juice evaporates, and began to lightly brown.

Add garlic and cook one minute. Add the chicken broth and balsamic vinegar. Turn to high heat and cook until the liquid begins to boil. Cooking for a few minutes, until most of the liquid evaporates.

Turn off the heat and add the last tablespoon of cold butter. Adding thyme, if used. Taste and adjust the seasoning. Serve immediately.