Sauteed Portobello Mushrooms

Ingredients

2 portobello mushrooms, stems removed
1/2 small onion, diced 
2 garlic cloves, minced
water or broth
3 tbsp balsamic vinegar 
1 tbsp mirin or sherry 
1 tsp dried thyme
1/2 tsp dried basil 

Directions
Line a large frying pan with a thin layer of water or broth. Add onion and garlic and sauté over high heat for 2 minutes.

Add 1 cup water or broth, vinegar, mirin or sherry, and herbs and reduce heat to medium.

Add mushrooms, cover and cook for 5 minutes.

Gently flip over and cook for 5 minutes more, adding additional water or broth as necessary to prevent sticking or burning.

Flip mushrooms a third time if desired (cook until mushrooms are fork tender and juicy).

Plate, spooning pan juices over top.