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Clean mushrooms with a soft brush or cloth. Half or quarter mushrooms, depending on the size.
Combine balsamic vinegar with the sugar and 2 tablespoons water in a small bowl. Reserve.
Heat 2 tablespoons butter and olive oil in a saucepan over medium heat. When butter melts add mushrooms with salt and stir immediately with a wooden spoon until the butter coats the mushrooms. Cook mushrooms, without stirring, for 2 – 3 minutes. Stir again and continue cooking mushrooms over medium heat, stirring occasionally, until they shrink a little and develop an orange brown color. Lower heat and add the garlic and the remaining butter.
Stir in the balsamic vinegar mixture and cook until mixture reduces and coats mushrooms like a glaze. Correct seasonings.
Transfer mushrooms to a serving dish scraping the bottom of the saucepan. Serve warm.
Serves as a side dish for meats and fish.
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