Instructions

• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat until the butter melts and begins to foam.
• Add 1 pound baby bella mushrooms, 2 cloves garlic (minced), and ¼ cup onion (minced) to the skillet. Sauté 4–5 minutes, stirring occasionally, until the mushrooms are browned and the onion is softened.
• While the mushrooms are sautéing, whisk together ¼ cup balsamic vinegar, 2 teaspoons soy sauce, 1 teaspoon parsley (minced), 1 teaspoon rosemary (minced), and 1 teaspoon brown sugar in a small bowl until combined.
• Pour the sauce over the mushrooms, reduce heat to medium, and toss or stir to coat the mushrooms evenly. Cook 2–3 more minutes, stirring occasionally, until the sauce has thickened slightly and coats the mushrooms.
• Remove from heat and serve immediately.