1 cup sliced Bermuda onion
2 Tbsp. brown sugar
2 limes, juiced
1 cup sliced shiitake mushrooms
1 tsp. chopped tarragon
2 Tbsp. sweet butter
1 Tbsp. chili oil
pinch cumin
** sea salt and freshly ground black pepper

In saucepan over medium heat, melt butter. Add onions. Sauté 1 minute. Add brown sugar. Cook until completely dissolved. Do not allow to caramelize. Add shiitake mushrooms. Cook another minute. Deglaze saucepan with lime juice and chili oil. Cook at medium heat until liquid has evaporated. Season to taste with sea salt and freshly ground black pepper.