Portobellos en Jerez (Mushrooms in Sherry Sauce)

1/4 cup good olive oil
1/2 yellow onion, peeled and diced
2 green onions, chopped
6 cloves garlic, minced
4 large Portobello mushroom caps cut in 1-inch dice
1 Tbsp sherry vinegar
1 cup dry Spanish sherry
1 Tbsp fresh thyme
Salt and black pepper to taste

Heat oil on high in a saute pan.

Add onions, garlic and mushrooms. Sauté, stirring occasionally, for 2 minutes.

Add all other ingredients and bring to a boil. Turn down to simmer for 5 minutes.

Serve hot.

Makes 5 tapa servings