• 1 lb. mushrooms, the good ones, sliced in 1/4″ slices, peeled with a knife and stems separated before slicing the buttons
  • 2 onions sliced lengthwise in half and then 1/4″ wide threads
  • 1/4 c. butter
  • 1 T. olive oil
  • wine, red or white
  • French sea salt
  • Pepper
  • Cavendar’s Greek seasoning

Equal amount of sliced mushrooms (the good ones) and onions to a hot skillet where 1/4 c. butter and 1 T. olive oil await, stirring frequently and gently until browned.  Deglaze pan with wine.  Season with salt, pepper, and Cavender’s Greek Seasoning.