Mushroom Ragout 
    
      Olive oil
      1/4 pound oyster mushrooms, sliced
      8 medium-size shiitake mushrooms, sliced
      2 large portobello mushrooms, sliced
      1 medium onion, sliced
      2 cloves garlic, thinly sliced 
      Salt and freshly ground black pepper
      1 cup red wine
      Heat a large saute pan over medium-high heat. When the pan is hot, add 
      enough olive oil to lightly coat the bottom of the pan. Add the mushrooms 
      and saute until the liquid is released and they are golden brown, about 5 
      minutes. Add the onion and the garlic and saute until the onions soften, 
      about 5 more minutes. Season with salt and pepper. Carefully add the wine 
      and cook until it reduces by 3/4. Check seasoning and serve.
      Yield: 4 servings
      Prep Time: 10 minutes
      Cook Time: 15 minutes
      Difficulty: Easy