Sautéed Mushrooms and Onions
A traditional pot roast generally includes onions, garlic and occasionally mushrooms. But since we are cooking a puppy friendly roast, I needed to omit these ingredients. Therefore, I made this topper to satisfy my better half John’s pallet!
  1. Heat a medium sauté pan with olive oil. Sauté the mushrooms and onions until golden brown, about 8-10 minutes.
  2. Add in the garlic for another minute, until it smells fragrant.
  3. Turn the heat on low and deglaze the pan with the red wine.
  4. Wait until the wine evaporates and then season with salt, pepper and thyme.
  5. Top the two-legged family member’s pot roast and enjoy. This also makes a great side dish. I would use white wine instead for poultry or fish.