The Pig and I

There are a million ways to make these, and I pretty much think they're all good. But I like this way for days when you're having sausage and kraut. Hope you enjoy! 8 ounces sliced button mushrooms 3-ish tablespoons finely diced red onion 1 large or two small cloves minced garlic 2-ish tablespoons white wine (I *think* this was a pinot but I froze it ages ago so can't remember for sure) 1-ish tablespoon lemon juice pinch each: salt, lemon peel, dried thyme 1-2 tablespoons olive oil Heat the olive oil in a small pan over medium to medium-high heat, then add the mushrooms, onions and spices. When they're about 3/4 of way done, add the remaining ingredients. When the liquid is gone they're done. Serves 2 if you feel like sharing.