Sauteed Mushrooms with Oregano and Balsamic
- 24 oz baby bella mushrooms cleaned and cut in half
- 3 T butter
- salt and pepper
- 1 tsp oregano
- 2 tsp balsamic glaze
- In a large, heavy skillet, melt the butter. Add the mushrooms, season with salt, pepper and oregano and saute, stirring sparingly to allow browning, until golden brown.
- Remove to a serving dish and drizzle with the balsamic glaze. Serve.