1/2 lb white button mushrooms
1/2 lb potatoes, parboiled
1 T. chopped roasted red bell peppers
1 clove garlic
1/2 T. chopped parsley
Balsamic vinegar, to taste

Cut mushrooms and potatoes into quarters. Sauté mushrooms in pan with water or low-sodium chicken broth. Add garlic and peppers and cook until softened. Add potatoes and stir until browned. Add parsley and vinegar; cook until liquid is evaporated.