Honey Balsamic Portabella Mushroom Sauce

I love portabello mushrooms and wanted to make a simple but elegant sauce to pair with my Parmesan-Pesto Crusted Flounder and came up with this. Of course the boy-child loved the fish but snubbed the sauce (ah-well he's got no taste)

• Ready In: 15 mins
• Serves: 2-4

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

Directions

1. Saute garlic and shallot in 1 Tbs. of oil until translucent.
2. 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.
3. Can be served over Pamesan-Pesto Crusted Flounder or as a side dish.