Ingredients

• 2 whole portobello mushrooms
• ½ whole small onion, diced
• 1 whole garlic cloves, minced
• 1 cup beef, chicken or veggie broth
• 3 tbsp balsamic vinegar
• 1 tbsp mirin or sherry 
• 1 tsp thyme
• 1 tsp chives (optional)
• ½ tsp basil

Instructions

Coat a large frying pan with a thin layer of broth. Remove stems from mushroom and set aside. Add onion and garlic and cook for 2 minutes over high heat. Add remaining ingredients, except for the mushrooms, and turn to medium. Add mushrooms, cover and cook for five minutes. Gently flip mushrooms over and cook for 5 minutes more, adding more broth as needed to prevent sticking or burning. Plate mushrooms and spoon leftover juices on top.