Mushrooms in garlic sauce

Yield: 6 Servings

Measure Ingredient
2 tablespoons Olive oil
1 Medium onion, sliced
4 Cloves garlic, minced
1 can condensed French

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.

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