Sautéed Mushrooms with Red Wine and Rosemary | America's Test Kitchen

Ingredients

• 1 1/4 pounds mushrooms
• 1/4 cup water
• 1/2 teaspoon vegetable oil
• 1 tablespoon unsalted butter
• 1 shallot, minced
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon table salt
• 1/4 teaspoon pepper
• 1/4 cup red wine
• 1 tablespoon cider vinegar
• 1/2 cup chicken broth