1 tablespoon butter
16 ounces fresh small white button mushrooms or 2 cans/jars (8 ounces each) of small whole mushrooms (plus the juice from one of the cans/jars)
1/2 cup diced onions large dice
1/4 teaspoon salt
1 can 10.5 ounces beef broth
1/3 cup Burgundy wine
Heat a skillet over medium heat and add the butter.
When the butter melts, add the mushrooms and onions, sprinkle with salt, and sauté until the mushrooms are browned and cooked through.
Add the beef broth and wine and cook for a few additional minutes to allow the sauce to reduce.