SAUTE'D MUSHROOOMS

This is wonderful on steak, especially a pan-seared filet

SERVES: 4

INGREDIENTS:

8                Fresh white mushrooms, wiped clean and sliced

1 small        Onion, peeled and very thinly sliced

2 TBSP       Butter

8 oz.           Good red wine

2                 Beef bouillon cubes

                   Salt and fresh ground pepper to taste

                

DIRECTIONS:

In a small skillet, melt butter over medium heat.  Sauté onions and mushrooms 4-5 minutes until tender.  Remove from skillet to a bowl and set aside. 

Add wine and bouillon cubes to skillet – press cubes with back of a spoon and stir until dissolved - cook over medium/low heat until wine is reduced by half, stirring occasionally to make sure bouillon has dissolved.  Return onions/mushrooms and any juices to skillet and cook about a minute.  Season to taste with salt and pepper.

Spoon over steak or roast beef.