Nutrition per serving may change if servings are adjusted.
4 ounces shallots, peeled and coarsely chopped (about 1 cup)
1½ cups sliced fresh exotic mushrooms (such as oyster, shiitake, and/or crimini) or sliced fresh button mushrooms
1 (14 ounce) can reduced-sodium chicken broth, divided
¼ cup all-purpose flour
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh oregano or marjoram or ¼ teaspoon dried, crushed
Pinch of ground pepper
Lightly coat an unheated medium saucepan with cooking spray. Add shallots; cook and stir over medium heat for about 6 minutes or until the shallots are tender and golden brown. Add mushrooms; cook for 4 minutes more.
Stir together ½ cup of the broth and the flour in a small bowl; add to the saucepan. Add the remaining broth, the vinegar, and dried oregano (or marjoram), if using. Cook and stir until thick and bubbly; cook and stir for 1 minute more. Stir in fresh oregano (or marjoram), if using. Season with pepper.