Mushrooms in garlic sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Medium onion, sliced | |
| 4 | Cloves garlic, minced | |
| 1 | can condensed French | |
Directions
½ ts chopped fresh rosemary or ¼ tsp dried rosemary leaves, crushed
¼ ts dried thyme leaves, crushed 1½ lb fresh mushrooms, thinly sliced -Onion Soup
1 ts lime juice
¼ c dry white wine or dry sherry Chopped fresh parsley
In 6-quart Dutch oven over medium heat, in hot oil, cook onion, garlic, rosemary and thyme until onion is tender. Increase heat to medium-high. Add mushrooms. Cook until mushrooms begin to brown. Add soup and lime juice. Heat to boiling. Reduce heat to low. Cook until mushrooms are tender, stirring occasionally. Add wine. Cook 3 minutes. Sprinkle with parsley. Garnish with fresh rosemary and lime slice, if desired. Serve with meat, rice or noodles. Makes about 2 ¾ cups.