French Horn and Sweet Lettuce Sauté

2 Tbsp. olive oil
2 cloves garlic, finely chopped
1/2 onion, chopped coarse
1/2 lb. French Horn mushrooms
1 head iceberg lettuce, quartered/sliced
1/4 cup chicken broth
2 Tbsp. white wine
Salt & pepper
1/4 Tsp. fresh grated nutmeg

Heat oil in a large sauté pan, and add garlic and onion cooking until onion is translucent. Add mushrooms and cook additional 5-6 minutes. Add more oil if necessary.

Add lettuce after moving mushrooms aromatics to one side of the pan and cook quickly to a wilt. Turn heat high and add chicken broth and white wine. Cook until liquid evaporated down to 2 Tbsp.

Remove from heat and season and salt and pepper to taste, and place on hot platter. Season lightly with the grated nutmeg.

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