2 tablespoons of butter
1 medium onion (100g), chopped
3 cups of canned Portobello mushroom, drained and halved (510g)
4 tablespoons of Porto wine
1 teaspoon of salt
1 pinch of black pepper
2 tablespoons of heavy cream
2 tablespoons of butter
1 medium onion (100g), chopped
3 cups of canned Portobello mushroom, drained and halved (510g)
4 tablespoons of Porto wine
1 teaspoon of salt
1 pinch of black pepper
2 tablespoons of heavy cream
In a large skillet, melt the butter over high heat
Add the chopped onion and cook until it starts to soften (about 2 minutes)
Add the mushroom and cook, stirring constantly, for 2 minutes
Add the Porto wine, salt, and black pepper
Reduce the heat and cook for another minute
Add the heavy cream and let it warm up
Remove from heat and serve immediately
143 calories per serving
