We had dinner at our favorite place this weekend and my father had portabello mushrooms with this great balsamic reduction sauce. Once I tasted it, I realized this was the same sauce I used for my balsamic chicken, just reduced a little more.
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 (or more!) garlic cloves, halved
Mix all ingredients in small saucepan. Bring mixture to a boil and simmer over medium-low heat until it reaches a syrupy consistancy.
You can brush this over chicken pieces, or layer under grilled mushroom caps. Its a strong sauce, so don't over do it!
I'll post a pix next time I make this...
