SAUTÉED MUSHROOMS FOR STEAK
2 tablespoons butter
24 ounces fresh mushrooms, sliced thick
1 small onion, sliced, 2 1/2 ounces
Salt and pepper, to taste
1/8 teaspoon garlic powder
1 teaspoon Better Than Bouillon, beef flavor
1/4 cup dry white wine
Heat the butter in a very large skillet or wok over medium-high heat. Add the mushrooms and onions and toss to coat with butter. Add the garlic powder and a little salt and pepper. Go easy on the salt because the mushrooms will reduce in size considerably and the bouillon will add some salt. Cook and stir the mushrooms until they are almost soft. Add the bouillon and wine. Cook and stir constantly over high heat until most of the liquid has evaporated. Adjust the seasoning as needed to your taste. Serve over steak.
Makes about 6 servings
Do not freeze
Per Serving: 72 Calories; 4g Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
This didn't start out as a recipe because I just started throwing things into the pot as I went along. So, I didn't take a photo since I had no idea that I'd be posting it here. The combination of the mushrooms, onions, wine and bouillon was so good that I just had to share it.