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.