From "Get Skinny on Fabulous Food" by Suzanne Somers

4 onions, thinly sliced
2-4 Tbsp olive oil
4 cups coarsely chopped shiitake and oyster mushrooms
Salt & freshly ground pepper
1/2 cup dry white wine
2 Tbsp butter
2 pounds spicy turkey sausage, removed from casings
1 bunch fresh tarragon, leaves only

Saute the onions in olive oil over medium-low heat until caramelized, about 30 minutes. Turn the heat up to medium-high and add the mushrooms. Saute the mushrooms until crisp on the edges, about 10-15 minutes. Season with salt and pepper. Turn the heat to high and add the wine. Let the wine cook off for a couple of minutes, then lower the heat and simmer with the mushrooms for another 10 minutes. Stir in the butter 1 tablespoon at a time until combined. Remove from the heat and set aside.

In a large skillet, brown the sausage. When cooked through, about 5-7 minutes, add to the mushrooms along with the tarragon and combine thoroughly.

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