Mushroom and Sundried Tomato Topper

This vegetable mix makes a great topper to grilled chicken, fish, tofu, etc. I keep sun-dried tomatoes (the ones that are packed in oil) on hand just for this purpose.

1/4 cup chopped sun-dried tomatoes
8oz chopped porchini or portabella mushrooms
2 tbsp balsamic vinegar
1 tbsp olive oil (use the oil the tomatoes come in)
salt and pepper

Heat a small skillet to medium high and mist with olive oil spray. Add mushrooms and cook until just beginning to soften. Add sun-dried tomatoes and the oil they were packed in, about 1 tbsp. Cook another 2-3 minutes, then pour in balsamic. Let everything reduce until the vinegar has become sweet and thick. Season with salt and pepper and serve over chicken.