2 lbs whole baby portobello mushrooms

2 tbl butter

1 tsp olive oil

2 large shallots, diced

2 tbl fresh thyme, stems removed, roughly chopped

1 tbl Montreal Steak Seasoning

2 tbl Worcestershire Sauce

4 cloves minced garlic

3/4 cup red wine (I used a cabernet)

1 tsp dill

1 carton beef broth

Wash your mushrooms well to remove any dirt. Pat dry. Add butter and oil to your pan and melt. Add you shallots and sauté until translucent and slightly caramelized. Add your mushrooms and sauté in the pan with the shallots. Add fresh thyme and Montreal seasoning. Stir to combine. Cook for 3 minutes, then add Worcestershire. Stir. Add minced garlic. Stir to combine. Add dill, wine, and beef broth and simmer on low for 1 to 2 hours or mushrooms are a deep burgundy or until liquid is almost gone from the pan. Serve immediately