Saute Portabella Mushrooms, Red Onions with Fig Jalapeno Pepper Jelly Red Wind Reduction Sauce

SAUTED PORTABELLA MUSHROOMS AND RED ONION WITH FIG/JALAPENO PEPPER JELLY RED WINE REDUCTION SAUCE
2 lbs. of portabella mushroom caps, remove gills, cut into slices
2 large red onions, thinly sliced
2 T. minced garlic
3 T. butter
2 T. olive oil
1/3 c. red wine
½ c. Fig Jalapeno Pepper Jelly Red Wine Reduction Sauce—See Recipe
1 T. fresh chopped thyme or 2 t. dried thyme
Salt, black pepper to taste

1. Prep the mushrooms and red onion.
2. In large skillet, heat butter and olive oil.
3. Saute onions first until soft. Add the mushrooms and garlic. Cook until tender.
4. Stir in red wine and fig/jalapeno sauce.
5. Add the thyme and seasonings.
6. Heat over low heat until hot.
   *Serve over your favorite steak, pork, chicken or with mashed potatoes.