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Plan Z Phase: This is a Z3 (ZReboot) recipe. This mushroom dish was designed to go with steak but I am confident it will go well with chicken or even an omelet. The taste is rich so be ready for some big YUMs around your table.

Serving Size: Serves 4

Ingredients:

• 1 Tbl of butter
• 1 lb of sliced mushrooms
• 1/3 cup of minced shallots
• ½ cup of balsamic vinegar (the higher quality the better)
• 1 tsp of garlic powder
• 1 tsp of powdered ginger
• 1 cup of beef broth
• 1/3 cup of chopped sun-dried tomatoes packed in oil  (or sun-dried tomato pesto from a jar)

Instructions:

Put the butter in a large sauté pan and heat. Add the mushrooms and cook on medium until they begin to brown on the edges. Add the shallots and stir them in until they wilt. Set aside. While the mushrooms are cooking you can work on the rest of the sauce. In a sauté pan add the vinegar and the garlic and ginger. Bring to a low boil. Let it bubble until it begins to thicken. This shouldn’t be more than 7 or 8 minutes. Don’t let it boil over. Watch it. And stir often. Add the beef broth. Lightly boil again to begin to reduce it. Depending on how high quality your vinegar is the shorter this time will be. The higher the quality the faster it will thicken. It’s okay either way. When you see it begin to thicken, add the sun-dried tomatoes and stir. Add the mushrooms and heat and you’re ready to serve.

Serve the mushrooms on top or on the side of the meat.

Enjoy!

Cheers,