4 onions, thinly sliced
2 to 4 Tbls. Olive oil
4 cups coarsely chopped shiitake and oyster mushrooms (or regular white button mushrooms)
Salt and freshly ground black pepper
1/2 cup dry white wine
2 Tbls. butter
2 pounds spicy turkey sausage meat, removed from casings
1 bunch fresh tarragon, leaves only

Sauté 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. Sauté the mushrooms until crisp on the edges, about 10 to 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 Tbls. at a time until combined. Remove from the heat and set aside.

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