Makes 4 servings

These meaty mushrooms can be served in many ways. You can top bowls of fettuccine with your favorite bottled tomato pasta sauce and then add the yummy mushrooms as the crowning glory. For a special lunch, roll the sliced mushrooms and onions in a pita spread with Basil Pesto, which you can buy premade at the supermarket, and chèvre. Or, call on the aromatic mushrooms to fill an omelet or to top bruschetta. If you prefer, cook the mushrooms whole and serve cranberry relish, which is available frozen in most supermarkets, on the side to brighten up the plate.

If you don't have Ruby Port on hand, you can substitute 1 cup red Zinfandel wine with 1 tablespoon sugar added for sweetness.

2 tablespoons olive oil
1 large sweet onion, thinly sliced
1 cup Ruby Port
2 tablespoons unsalted butter
2 cloves garlic, minced
4 large portobello mushrooms, ribs removed and discarded, caps cut into ½-inch slices (see Tip)
Sprinkling of salt
Sprinkling of freshly ground pepper

Heat the oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until tender and lightly browned, about 20 minutes. Add the wine, butter, and garlic; stir until the butter is melted. Place the mushrooms in the pan in a single layer; cook, using tongs to turn the mushrooms occasionally, until they are thoroughly cooked but not mushy, about 8 to 10 minutes.

To serve, top the mushrooms with the onions and wine sauce; sprinkle lightly with salt and pepper.

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