2 tbsp olive oil (30 ml)Instructions:
1 tbsp butter (15 ml)
1 lb cremini mushrooms, sliced (500g)
2 tbsp balsamic vinegar (30 ml)
1/4 cup chopped fresh flat-leaf parsley (60 ml)
kosher or sea salt and freshly ground black pepper
1. Heat oil and butter in a large skillet over medium heat. Add mushrooms. Cook over medium-high heat, stirring occasionally, for 5 minutes. Add a pinch of salt, reduce heat slightly, and continue cooking until mushrooms are tender and golden brown.
2. Stir in balsamic vinegar and parsley and season to taste. Serves 2-4.
