Mushroom Sauce

6 oz. white or cremini mushrooms - sliced
6 oz. shitake mushrooms - sliced
2 tbl. butter
2 cloves garlic - minced
1 shallot - finely diced
2 tbl. flour
1 1/2 c. chicken stock
1 tbl. balsamic vinegar
3 tbl. half and half
2 tbl. Italian parsley - chopped
salt and pepper

Melt butter in skillet over medium heat. Add mushrooms and saute until golden brown. Add salt and pepper to taste. Add garlic and shallots, cook another 2 minutes over med-low heat (don't burn the garlic!). Add the flour and cook another 2 minutes (it'll be pretty dry). Whisk in the stock, vinegar, and half and half. Simmer 2 more minutes. Remove from heat and add parsley. Serve over egg noodles. Good with sliced boneless/skinless chicken breasts or mini meatballs.