Instructions

01
In a medium saucepan, melt 2 tablespoons of the butter with the olive oil over medium heat until foaming.
02
Add the chopped onion and cook, stirring, until softened but not browned, about 4 minutes.
03
Stir in the garlic and cook just until fragrant, 30 seconds.
04
Add the sliced baby bella mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 7 minutes.
Herb says
Mushrooms are roughly 90% water, so give them time to shrink and concentrate for maximum umami.
05
Pour in the dry red wine and bring to a simmer, scraping any brown bits from the bottom of the pan.
06
Add the thyme and vegetable broth, then reduce the heat to low. Partially cover and simmer gently for 15 minutes, stirring once or twice.
Herb says
Slow simmering lets the wine mellow and the flavors deepen, so resist the urge to rush this part.
07
Remove the lid and increase heat to medium-high. Cook until the liquid is reduced by about half and slightly syrupy, 3 to 5 minutes.
08
Stir in the remaining 1 tablespoon of butter and the balsamic vinegar until the sauce is glossy. Season with salt and black pepper to taste.
Herb says
Adding acid and butter at the end brightens the finished dish and makes the sauce silky.
09
Transfer to a serving dish and sprinkle with chopped parsley before serving.

HERB