Ingredients
4
4 servings
- •1 tablespoon butter
- •1 tablespoon olive oil
- •2 medium onions, sliced
- •3 cloves garlic, chopped
- •2 teaspoons dried thyme
- •1 pound button mushrooms, sliced
- •1 (750 milliliter) bottle red wine
- •1 (14.5 ounce) can beef broth
- •1 tablespoon white sugar
- •salt and pepper to taste
Instructions
- Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions in hot butter-oil mixture until translucent, 5 to 10 minutes. Add garlic and thyme; cook and stir until fragrant, 2 to 3 minutes. Add mushrooms and cook, stirring occasionally, until liquid from mushrooms is evaporated, about 8 minutes.
- Pour in wine and broth. Bring to a boil, then reduce heat to medium and stir in sugar. Cook, stirring occasionally, until liquid is almost entirely evaporated, about 1 1/2 hours. Season with salt and pepper.
Nutritional Facts
Per 4 servings
- Calories: 285
- Carbohydrate: 19g
- Fat: 7g
- Fiber: 3g
- Protein: 4g
- Sugar: 9g
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