Basalmic Portabella Slices

• 2 large portabello mushroom caps
• 1 tablespoon olive oil
• 3/4 cup beef broth
• 1/4 cup basalmic vinegar
• 1 tablespoon heavy cream

1. Brush off any debris or growing media from mushroom caps. Position with gills down and slice each cap with a non-serrated knife into 1/4 inch thick strips.
2. In a large, non-stick skillet, heat olive oil over medium. Add mushrooms and toss to coat. Pour broth over mushrooms and bring broth to a boil. Cover and simmer on medium until mushrooms have reduced in size by half. Remove lid and add basalmic vinegar. Lid removed and stirring frequently, continue to simmer until liquid is reduced by half. Remove from heat and stir in cream.
3. Serve immediately with warm crusty bread.
4. Prep time: 5 minutes
5. Cook time: 10 to 15 minutes

portabello mushroom, olive oil, beef broth, basalmic vinegar, heavy cream

Taken from www.epicurious.com/recipes/member/views/basalmic-portabella-slices-1200042 (may not work)