Mushrooms Marsala

Directions

1. 1
   Clean and take stems off (optional) the mushrooms.
2. 2
   Place mushrooms in a sauce pan at medium to high heat, sprinkle them with the salt and cover them almost completely with a lid for about 8-9 minutes. Stir them a couple of times just so they don't burn.
3. 3
   You want them to render just about all of their water, reducing them in size and growing in flavor. Once they've rendered just about all their water and the bottom of the pot is dry.
4. 4
   Add the oil, the basil and the garlic and saute, browning the mushrooms a bit and always stirring so that the garlic does not burn.
5. 5
   After about 1 minute of sauteing add the balsamic vinegar and stir for about 30 seconds (the balsamic should boil as it hits the pan) and keep stirring.
6. 6
   Lastly, turn the heat a little bit higher and add the marsala wine, stirring and deglacing the bottom of the saucepan as well as burning off the alcohol.
7. 7
   Continue to stir for 1 minute or so until the balsamic and marsala sauce begin to thicken a bit. Take off the heat and let it cool.