Mushroom Vinegar

We have been reserving mushroom essences over the past several months in hopes of collecting enough intense mushroom broth to make something interesting.  The mushroom essence is a by product of slow cooking our mushrooms.  Occasionally, we season the broth and use it to dress the mushrooms immediately though, as I noted, we have also reserved it with future plans unknown.  Today we took all the reserved broth and began reducing it slowly, my first thoughts were a syrup.  As the broth reduced and as I tasted the intensity growing, I looked towards balance.  I added a good dose of champagne vinegar to pot and have allowed it to reduce, nearing a syrup like state, though retaining some intense acidity.  I have added some soy sauce to the pot in order to round out the flavors of the mushroom vinegar syrup.  I have begun anticipating the uses of our mushroom vinegar as it cools and perfumes our kitchen.