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2 medium-large Portabello mushrooms, cut in 1/2 inch dice

A home-style 2 medium-large Portabello mushrooms, cut in 1/2 inch dice made with White Mushrooms Quartered, Yellow Onion Chopped, Garlic Minced, Vegetable Or Chicken Stock, and Dry Thyme Leaves. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 1
• 2 clove
• 1 cup
• 1 1/2 cup
• 1 1/2 tsp
• to taste
• to taste
• to taste

Method (preview)

1. 1

   Put the flour and Portabellos into a bag and shake to coat.

2. 2

   Saute the onion in olive oil until it begins to get limp.

3. 3

   Add the garlic and Portabello.

4. 4

   Saute for a while longer to brown the mushrooms slightly.

5. 5

   Add the other mushrooms, more oil if too dry (the Portabello take up olive oil like eggplant does).

6. 6

   Add a little vegetable or chicken stock, deglaze the pan and add the rest of the stock and the wine.

7. 7

   At this point the liquid should be pretty soupy.

8. 8

   Stir in the thyme and pepper and cook slowly until the liquid reduces to a gravy-like consistency.

9. 9

   Add salt to taste.