2 TBSP oil (olive or vegetable)
2 8 oz containers whole mushrooms (white or portabella)
1 red onion
2 TBSP butter
1 pint grape tomatoes
1/4 cup red wine vinegar
1 TBSP Spice by Rachel Sweet MASALA MIX
Wash the mushrooms and cut them in half. Set the mushrooms aside and peel and rinse the onion. Cut the onion in half the long way so that you can slice thin half rings. Set the onion aside and add the oil to a large pan or skillet. Turn the heat to medium and add the mushroom halves. Cook for 3 minutes, and then add the onion slices and stir. Cook 10 minutes, until onions are soft.
While the mushrooms and onions are cooking, rinse the tomatoes. Slice each tomato in half and set these aside for later.
Once the onions and mushrooms have finished cooking, add the butter, red wine vinegar, tomato halves, and the tablespoon of MASALA MIX and stir everything well. Cook another minute to warm everything up, and then shut off the heat. Serve hot as a side to meat or grains.