|yellow onion||1 whole|
|white mushrooms||1 lb|
|whole (you can go chichi here with some fancy mushrooms, but Grandmom always used plain white mushrooms.|
|fresh thyme||1/2 tsp|
|fresh oregano||1/2 tsp|
|fresh basil||1/2 tsp|
|white wine||1/2 cup|
|In a large sauté pan, heat the butter.|
|Add the onion and sauté until golden.|
|Add the remaining ingredients and simmer slowly for 45 minutes, or until the mushrooms are tender.|
|Place in a serving bowl and serve with your favorite dish. The sauce makes an excellent accompaniment for any main meat dish.|
A Tip from Pia: Really make this dish pop by adding a dash of hot sauce just before removing it from the heat.
A Tip from Checka: These are great over pork or lamb chops.
Adriana and Mary Trigiani's Cooking with My Sisters