Cognac Mushrooms & Onions

• 10 ounces, weight White Mushrooms, Sliced
• 3 cups Yellow Onions, Sliced Thinly
• 4 Tablespoons Olive Oil
• 2 Tablespoons Unsalted Butter, Divided
• 1/4 teaspoons Salt
• 1/2 teaspoons Ground Black Pepper
• 1/2 cups Cognac
• 1 teaspoon Fresh Parsley, Finely Chopped

1. Slice mushrooms and onions.
2. Heat olive oil and 1 tablespoon of butter to a skillet over medium/high heat. Toss in onions and saute until translucent and soft.
3. Add mushrooms and the last tablespoon of butter. Continue cooking over medium/high heat until mushrooms have darkened and are soft. Season with salt and pepper. Pour the cognac over the mixture and reduce heat to low.
4. Cook over low heat about 5-8 minutes until liquid reduces to 1/2 to 1/4 of the original amount. Chop parsley and sprinkle over top.
5. Place in a serving bowl and enjoy!

weight white mushrooms, yellow onions, olive oil, unsalted butter, salt, ground black pepper, cognac, fresh parsley

Taken from tastykitchen.com/recipes/sidedishes/cognac-mushrooms-onions/ (may not work)