Mushrooms Sautéed with Garlic and Red Onion

Serving mushrooms and onions with steak is nothing new, but these wine-infused ’shrooms take the classic pairing to the next level. Using fancier varieties like shiitake, oyster, and portobello gives the dish a robust, earthy flavor that won’t get lost on the plate. And caramelizing the onions—a sugar-releasing process that happens when you sauté them over high heat—adds a needed touch of sweetness. Drink the leftover cabernet with dinner (as if we had to tell you that).

SERVES:  2 people.

INGREDIENTS:

• • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 small or medium red onion, sliced into thin half-moon slices
  • 2 cups quartered mushrooms (preferably shiitake, oyster, or baby portobellos)
  • 1/2 cup dry red wine, such as cabernet sauvignon
  • 1 tablespoon minced fresh flat-leaf parsley
  • Kosher salt and ground pepper

INSTRUCTIONS:

1. 1. In a medium skillet, heat the olive oil over moderately high heat.
   2. Add the garlic and onions and cook, stirring, for 2 minutes.
   3. Turn the heat up to high and add the mushrooms. Cook, stirring often, until they begin to soften, about 4 minutes.
   4. Pour in the wine and bring to a boil. Turn the heat down to low and simmer for about 10 minutes, stirring occasionally, until the mushrooms are softened and the sauce is thickened.
   5. Sprinkle the mushrooms with parsley, and season to taste with salt and pepper.
   6. Serve immediately.