1 small onion, peeled and finely chopped
4 medium portobello mushrooms, stemmed and cut 
        into 1/2-inch dice
1/4 cup red wine
1/4 cup vegetable broth, homemade or low-sodium canned
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon coarsely chopped Italian parsley

1) Spray a nonstick skillet w/ PAM over medium-low heat.  Add
the onion and cook for 2 minutes.  Add the mushrooms and cook,
stirring often, until the onions are soft and the mushrooms have
released their juices, about 8 minutes.
2) Stir in the wine and broth, increase the heat to medium and cook
until syrupy, about 5 minutes.  Stir in the salt, pepper and parsley.

Makes: 4 servings.