Saturday, November 24, 2007

Sauteed Mushrooms

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!

Sauteed Mushrooms

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.

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