1. Prepare Your Ingredients: Start by slicing up your mushrooms – you’ll want them to be about one centimeter thick. Next, dice up your sweet onion and set aside.
2. Begin Your Sauté: Add olive oil to a sauté pan over medium heat and allow it to heat for one minute before adding in your diced onions. Cook your onions for 2-3 minutes, periodically moving them with a spatula until they start to turn a golden yellow color, then add in your mushrooms and cook for another 3-5 minutes (they should begin to cook down) before adding in your wine.
3. Cook Down Your Mushrooms: Continue to periodically move your veggies around in the wine, turning down your heat if necessary so that they don’t begin to cook too aggressively (this should be more of a low and slow cooking approach).
4. Serve your mushrooms: Once cooked through, your mushrooms will appear shrunken in size and your red wine will have absorbed into the veggies and cooked off (about 15 minutes). At this point, remove your mushrooms from the heat and transfer them to a serving dish. Optional: garnish with fresh chives

Serve and enjoy!