Recipe courtesy of the Mushroom Council and mushroominfo.com
1/2 cup (1 stick) butter, divided
2 tablespoons lemon juice
8 ounces white button mushrooms, quartered (2-1/2 cups)
1/2 cup minced shallots or onion, divided
1 cup Pinot Noir or other dry red wine
1 can (1/3-3/4 ounces) reduced-sodium, ready-to-serve beef broth
1 cup frozen pearl onions
1 teaspoon sugar
5 slices bacon, cooked and crumbled (about 1/3 cup)
Grilled Chicken Breast (recipe follows)
To prepare sauce: In a small saucepan place 1/4 cup butter and the lemon juice; heat until butter melts. Add mushrooms; cook covered, over medium-low heat, stirring occasionally, until tender, about 5 minutes. Using a slotted spoon, remove mushrooms to a cup. Transfer liquid to another cup; set mushrooms and liquid aside.
In a large skillet place shallots and wine. Cook over high heat until wine evaporates but shallots are still moist, about 10 minutes. Add beef broth, 1 cup water and reserved mushroom liquid; reduce over high heat until 1-1/3 cups sauce remains, about 1 5 minutes. In same saucepan used to cook mushrooms, melt 2 tablespoons butter. Add onions, the sugar and 1 tablespoon water; cook uncovered, over medium-low heat, stirring frequently, until tender and golden.
A single Portabella mushroom can contain more potassium than a banana.