Recipes

Balsamic Vinegar Mushroom Sauce

• 8 to 10 oz. Sliced Mushrooms
• 1 tsp. Oil
• 1/4 tsp. Dried Thyme
• 1/2 cup Chicken Broth
• 2 Tbsp Arbor Hill’s Three Oak Balsamic Vinegar

Sauté 8 to 10 oz. sliced mushrooms in a nonstick skillet in 1 tsp. oil over high heat 5 minutes, or until lightly browned. Remove to plate. To pan add 1/2 cup chicken broth, 2 Tbsp Arbor Hill’s Balsamic Vinegar and 1/4 tsp. dried thyme. Bring to a simmer; cook 2 minutes. Stir in mushrooms and 2 tsp. butter; heat through. Spoon over chops, chicken or steak. Makes enough for 4 servings.