1 (16 oz.) can mushrooms, undrained (straw mushrooms are great in this, but any kind will do)
1 small red onion, chopped
2 garlic scapes, chopped (green tops; optional)
1-2 cloves garlic, minced
2 tbsp. olive oil
1 beef bouillon cube
2 tbsp. butter
1 tsp. dried Italian seasoning
salt and pepper, to taste

Heat olive oil in a small skillet or saucepan. Sauté onion and garlic scapes (if using) until soft. Add minced garlic and cook until golden brown. Add liquid from mushrooms, bouillon cube and butter and simmer until cube is dissolved. Add mushrooms, Italian seasoning and salt and pepper, to taste. simmer until liquid is reduced, but not totally gone. Stir in another tablespoon of butter to give sauce a nice sheen. Serve over meat or pasta.

Submitted by: Joanne Law