Balsamic-Mushroom Ragout

1. 1

   Cut the mushrooms into 3/4-inch pieces.

2. 2

   Heat the oil in a large skillet over medium heat.

3. 3

   Add the mushrooms, stir until they are fully coated, and saute them for 3 minutes.

4. 4

   Add the herbs, shallots, and garlic.

5. 5

   Saute for 2 more minutes, or until the mushrooms just begin to brown on the edges.

6. 6

   Add the vinegar and Worcestershire sauce and reduce the heat to low.

7. 7

   Simmer for 25 minutes, or until the sauce begins to look like a syrup.

8. 8

   Remove from the heat.

9. 9

   The ragout can be prepared in advance and refrigerated for up to 5 days.

10. 10

    Reheat slowly over medium heat before serving.

No additional tips available.