|The recipe from some ex-boyfriend. I really only have 2, so yes I know which one it was, I'm just not going to tell YOU. Because it doesn't matter.|
1/4 lb butter
|Melt butter in large saucepan. Add mushrooms and cook, stirring often until soft.|
2 cups-ish of scallions--green onions, whatever. It was most of 2 bunches and what I didn't put in the pot, I tossed on the salad, so that was a win-win.
|I didn't have any true Burgundy, so I used this lovely Cab Sav that my folks gave me.|
So, total prep time before simmering: about 20 mins. If you do all the other dinner prep stuff while it's simmering for that hour, you can be ready to serve pretty quickly after that. I mean, if you're cooking the meat right then, it's already hot, so you're just really letting things sort of get friendly with one another, and that can take as much or as little time as you want it to.