4 tablespoons of butter
3 large onions, chopped (450g)
1.2 kg of canned Portobello mushrooms, cut in half
3/4 cup of Porto wine (180ml)
1 tablespoon of salt
1/2 teaspoon of black pepper
3/4 cup of heavy cream (180ml)
Chopped fresh parsley (for garnish)
4 tablespoons of butter
3 large onions, chopped (450g)
1.2 kg of canned Portobello mushrooms, cut in half
3/4 cup of Porto wine (180ml)
1 tablespoon of salt
1/2 teaspoon of black pepper
3/4 cup of heavy cream (180ml)
Chopped fresh parsley (for garnish)
In a large skillet, melt the butter over high heat
Add the onions and sauté for about 2 minutes
Add the mushrooms and cook for 2 minutes, stirring constantly
Join the wine, salt, and pepper
Reduce heat and cook for an additional minute
Add the heavy cream and maintain low heat until heated through
Remove from heat, place in a serving dish, sprinkle with parsley, and serve
(150 calories per serving)
