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Portobello Mushrooms Glazed with Balsamic Vinegar
- 6 portobello mushrooms (underside and stem removed) cut into quarters
- 5 T olive oil
- 1/8 t. salt
- 1 t. fresh ground black pepper
- 1 c minced shallots
- 1 T chopped fresh thyme
- drizzle of 25 year-old balsamic vinegar
Directions:View on PBS Food
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