Garlicky Balsamic Mushrooms Onions Broccoli and Peas

Directions

1. wash mushrooms and slice into somewhat thicker slices
2. wash broccoli lop off the bottom of the stem and cut into spears, cut thicker spears in half
3. measure out the frozen peas
4. crush the garlic cloves using the side of your chef knife or heel of your palm then peel the skins and chop
5. cut the onion in half, peel the skin and cut into thicker slices
6. coat bottom of your pan (I use an oversized pan) with the olive oil
7. turn up the heat to medium high to heat the oil
8. add the red pepper flakes and let saute for two minutes
9. add the remainder of ingredients and coat with a swirl or two of olive oil (necessary step because the mushrooms absorb the oil on the bottom of the pan and you might have to repeat)
10. stir as necessary till the mushrooms and other ingredients begin to release their liquid
11. once the juices are apparent, add a three tbs of balsamic vinegar, stir and reduce heat to a bit more than medium
12. continue to stir occasionally when 50 minutes into the saute, add another tbs of balsamic vinegar and stir
13. at the hour mark, all the ingredients should be soft , well caramelized and the aroma should be outstanding