3 pounds fresh mushrooms (portobello or regular)
2 sticks margarine (may substitute liquid Butter Buds*)
1/2 teaspoon pepper
1 Teaspoon garlic powder
2 teaspoons beef bouillon
1 large onion, chopped
2 cups burgundy wine (or cooking wine) 

Saute' onions in margarine or liquid Butter Buds till soft ( about 5 minutes). Add sliced mushrooms and cook 20-30 minutes. Add wine, pepper, garlic powder and beef bouillon. Simmer about 20 minutes. 

Serve with rice as a side dish to a meat entree. 

* Butter Buds make this a 5% fat dish (98 calories--0.5 g of fat per serving). Using margarine will add lots of fat. Butter Buds can be found in the baking section of the grocery store.