February 3, 2011


This is really one of my favorite appetizers and it's so quick and easy to prepare.
  • 2 tablespoons olive oil
  • 1 medium onion, cut into strips
  • 4 cloves garlic, chopped
  • 1 pinch sugar
  • 2 beef bouillon cubes, crushed
  • 2 tablespoons dry red wine
  • 2 medium portobello mushrooms

Bring medium-sized saute pan up to medium heat and add oil, onions, garlic and sugar. Saute until onions are soft, about 5 min. Add beef bouillon and wine; stir until bouillon dissolved. Saute until wine mostly absorbed,
about 4-5 min. Add mushroom caps and saute until soft, about 5 min total, turning to cook each side. Place caps on plate, topping with sauce from the saute pan.

Click here for a printable version of this recipe from Culinary Collage.

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