16 oz. cremini (baby portobella) mushrooms, cleaned and de-stemmed
1/2 cup diced onion
4 cloves garlic, minced
3 tablespoons unsalted butter
1/4 cup olive oil
1/2 cup dry red wine
- Slice the mushrooms cross-wise into 1/8" slices.
- Melt butter and olive oil in a heavy skillet over medium heat.
- Sauté onion and garlic until soft but not brown. Add mushrooms, salt, and pepper, and continue sautéing until the mushrooms soften.
- Add the red wine and cover the saute pan. Reduce the heat to medium low and continue cooking for 10-15 more minutes. The mushrooms are done when they are wine-colored and soft.