Balsamic Sauteed Mushrooms

• 2 Tablespoons Butter
• 8 ounces, weight Sliced White Mushrooms
• 2 Tablespoons Balsamic Vinegar
• 2 Tablespoons Worcestershire Sauce

1. In a medium pan, melt the butter over medium heat. Once the butter is melted, add the sliced mushrooms and let them cook for several minutes, turning them over once.
2. After all the mushrooms are coated with the butter, add a tablespoon each of the balsamic and Worcestershire. Toss the mushrooms to get them coated completely. If you need to add a bit more, do so.
3. After the mushrooms have cooked for about 10 minutes, add the rest of the balsamic and Worcestershire, stirring again. Depending on the size of your mushrooms you might need to add more butter and liquid. Also, these are strong flavors so taste as you go along because you might want to cut back on the second round of add-ins.
4. The mushrooms are done when they're tender to the bite.

butter, white mushrooms, balsamic vinegar, worcestershire sauce

Taken from tastykitchen.com/recipes/sidedishes/balsamic-sauteed-mushrooms/ (may not work)