Vegetables: For Marshall Andrews who requested a recipe for Portabello by Recipe Cottage

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	For Marshall Andrews who requested a recipe for Portabello

		mushrooms. I made this Portabello dish based on boeuf Bourgogne. (Amounts are approximations.) 2 medium-large Portabello mushrooms, cut in 1/2 inch dice 1 pound white mushrooms, quartered 1 yellow onion, chopped 2 cloves garlic, minced 1 cup vegetable or chicken stock 1 1/2 cups Burgundy or a red table wine of your choice 1 1/2 teaspoons dry thyme leaves salt and pepper olive oil for sauteeing flour Put the flour and Portabellos into a bag and shake to coat. Saute the onion in olive oil until it begins to get limp. Add the garlic and Portabello. Saute for a while longer to brown the mushrooms slightly. Add the other mushrooms, more oil if too dry (the Portabello take up olive oil like eggplant does). Add a little vegetable or chicken stock, deglaze the pan and add the rest of the stock and the wine. At this point the liquid should be pretty soupy. Stir in the thyme and pepper and cook slowly until the liquid reduces to a gravy-like consistency. Add salt to taste. We had ours over bow-tie pasta, but boiled red potatoes or rice sounds good too. Next time I'll soak some dried mushrooms and add them (chopped) and their soaking water. David