Balsamic Glazed Mushrooms

Melt butter in a large saucepan over medium heat. Add shallots and cook, tossing occasionally, until they have softened and are starting to brown. Stir in garlic and cook until it has whitened and is fragrant, about 1–2 minutes.

Add mushrooms and toss to combine. Turn heat to low and add balsamic vinegar and salt. Cook together, stirring occasionally, until mushrooms have softened. The balsamic vinegar will start to reduce and become thick and syrupy; when it is thick enough to coat the back of a spoon like maple syrup, about 8–10 minutes, remove the pan from the heat.

Serve warm.