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Portabello Burgundy

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.

Notes: 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.

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