- some olive oil
- 1 lb mushrooms
- some salt
- some pepper
- 1 cup red onion
- 1 Tbsp thyme
- 1 Tbsp rosemary
- 1 Tbsp garlic
- 1 Tbsp lemon juice
- 2 oz white wine or white vermouth or vegetable stock
- 2 Tbsp parsley
- 1 lemon zest
- 2 Tbsp butter
- 1 sauté pan
In a sauté pan, heat a couple tablespoons olive oil. When hot add the mushrooms, salt and pepper to taste. Cook until golden brown.
Add the red onion and cook for 2 to 3 minutes.
Add the thyme, rosemary and garlic.
When the garlic is fragrant, add the lemon juice and the white wine or white vermouth or vegetable stock and let it reduce for a 2 to 3 minutes.
Add the parsley and the lemon zest.
Finish with the butter and enjoy it!