This dish is a treat for any mushroom lover!
In a skillet, melt 3 tablespoons butter over medium-high heat. Stir in 1 pound button mushrooms and 2 tablespoons finely chopped shallots; season with salt and cook until the mushrooms release their juices and the liquid evaporates. Add 1/4 cup chicken broth, t tablespoons brown sugar and 1 tablespoon balsamic vinegar. Bring to a boil and cook until the liquid is reduced to a glaze. Stir in Litehouse freeze dried parsley.