Caramelized Mushrooms

Sauteed with onion, shallot, garlic, salt and pepper. Yes, they're reduced down a lot. Here's how:

For 1 lb. of fresh button mushrooms slice them all the same thickness. I usually chop the stems in two and the caps in three or four. They'll reduce down to about 20% of their former selves. Use a big skillet and, in batches only one layer thick, sautee in 2 tbs. butter for about 10 minutes. The trick is to not touch them, minimal stir to get that caramelization. Add a little oil as needed to keep the pan lubed. We want to reduce moisture, see steam coming off the pan, but never let the oil get too hot.

At the end, throw the cooked batches together and get hot again, add 1/2 diced small onion, 1 finely diced shallot, and 2 cloves of very finely diced garlic, cook just a couple minutes till the onions are translucent, and splash in some red wine to deglaze the delicous crustybits, stir and gently scrape all around till the liquid evaporates, and serve.