Sautéed Mushrooms and Onions
Melt butter in a large pan over medium heat.
Add the mushrooms, white wine (if using) and Worcestershire sauce. Cook for 4 to 5 minutes.
Add the onions and thyme. Continue to cook for an additional 4 to 5 minutes until the onions begin to soften and become translucent.
Just before the mushrooms and onions are finished, add the garlic, and cook for another 30 seconds. Taste, and season with salt and pepper.
Serve hot, and store leftovers in the refrigerator for up to 3 days.
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