Honey Balsamic Portabella Mushroom Sauce - cooking recipe

Ingredients

3 portabella mushrooms, large, cut in fourths and sliced
1 tablespoon balsamic vinegar
1 shallot, minced finely
1 garlic clove, minced finely
1 tablespoon extra virgin olive oil
3 tablespoons unsalted butter
1 teaspoon honey
1 rosemary sprig, leaves stripped from stem and bruised lightly

Preparation

Saute garlic and shallot in 1 Tbs. of oil until translucent.
Add mushrooms, vinegar, butter and honey. Cover and cook over medium heat until almost done and add rosemary leaves and cook for another minute or two.
Can be served over Pamesan-Pesto Crusted Flounder or as a side dish.