So simple to make, and so tasty. I used to make large pans of these, and the kids and Don and I fought over who would get the last one. I made these on our trip to Lake Mead last week - and we decided just one basket of mushrooms wasn't enough!
1 8-ounce box fresh mushrooms, stems removed 1 cup red wine (any will do) 2 Tbsp dried onion (not fresh) 1 tsp beef or chicken bouillon
Combine all ingredients in a skillet. Cook over medium heat, turning mushrooms once, until wine is almost evaporated. Serve hot.