Sauteed Mushrooms in Red Wine Sauce

I made this the other day and it was all out of my head, so I thought I would add the recipe so I wouldn't forget it...

4 - 12 oz  packages of whole mushrooms, quartered
1 - large onion, sliced
2 - cloves minced garlic
1/2 stick butter
1 - teaspoon Better Than Bouillon beef base
1 - cup dry red wine
1/2 - teaspoon basil
1/2 - teaspoon rosemary
2 - bay leaves
1 - teaspoon kosher salt

Melt butter in large frying pan and add garlic onions.  Cook onions until they are mostly caramelized. Resist stirring too much and let the onions sit as this aids in the caramelization process.

Add the mushrooms and give it a stir.  Let the mushrooms caramelize too.

After the mushrooms have cooked down and browned a bit, there will be liquid in the pan.  Move the contents to one side and tilt the pan so you have a little puddle.  Whisk in the Better Than Bouillon until it has dissolved.

Add the wine, basil, rosemary, bay leaves and salt and let simmer for 10 - 15 minutes.

Enjoy