Ingredients

• 2 portobello mushrooms
• 1/2 onion, diced
• 1 garlic clove, minced
• 1 cup water
• 3 tablespoons balsamic vinegar
• 1 tablespoon mirin or sherry
• 1 teaspoon dried thyme
• 1 teaspoon dried chives (optional)
• 1/2 teaspoon dried basil

Directions

1. Line a large frying pan with a thin layer of broth.
2. Remove stems from mushroom and set aside.
3. Add onion and garlic and cook for 2 minutes over high heat.
4. Add remaining ingredients, except for the mushrooms, and turn to medium.
5. Add mushrooms, cover and cook for five minutes.
6. Gently flip mushrooms over and cook for 5 minutes more, adding more water as needed to prevent sticking or burning.
7. Plate mushrooms and spoon leftover juices on top.