Melt butter in a sauté pan over medium heat until bubbling but not brown. Add the sliced onions and sauté until they begin to turn golden brown.
Add the button mushrooms and sauté for about 5 minutes until they’re soft and slightly brown. Season with salt and pepper.
Prepare the bouillon in a separate pan…(you can also prepare a demi-glace sauce instead). Add the _jus_ and reduce over medium heat for about 30 seconds.
Louis Martini Cabernet, Napa, 2004 at $12.95/glass or Conundrum Winery Conundrum, California, 2006 at $16.95/glass.
- 1 oz Butter (unsalted)
- 4 oz Onions, sliced
- 4 oz Button mushrooms
- Salt, to taste
- White pepper, to taste