Sauteed Mushroom Blend with Balsamic Vinegar

- 1 pkg shitake mushrooms sliced
- 1 pkg portobello mushrooms sliced
- 1 pkg white mushrooms sliced
- 1 bunch fresh rosemary (optional)
- 2-3 Tbsp. Fig chile infused balsamic vinegar (any balsamic vinegar will do)
- 8 cloves fresh crushed garlic- 3 Tbsp. Extra virgin olive oil
- 3⁄4 cup vegetable, chicken, or beef stock
- 2 Tbsp. all-purpose white Flour
- 2 + 2 Tbsp. olive oil
- Handful of fresh Parsley chopped
- Salt and pepper to taste

Pour 2 Tbsp oil in a sauté pan and heat pan on medium heat. When oil is hot,place mushrooms in the pan and sprinkle with pinch of salt and pepper. Cover panwith lid and let mushrooms sauté, stir every few minutes, until liquid frommushrooms starts to seep out. When mushrooms are half cooked, drain liquid frommushrooms. Warm stock in microwave for 30 seconds or until slightly warm. Movemushrooms to the side of the pan and add remaining 2 Tbsp of olive oil to beginprepping the roux. Once the oil is hot, pour flour into olive oil and mix the oil andflour together to thicken the flour. Gradually Start pouring the warm stock into theroux and begin mixing together with the mushrooms. Reduce the flame to low heat.Add the garlic, balsamic vinegar, salt and pepper and mix. Add additional stock asdesired until desired consistency. Add the parsley when mushrooms are almostready.

If you want to thicken any sauce make a roux, which is equal parts fat andflour cooked together