Copyright 2007, Robin Miller: Quick Fix Meals
2 teaspoons olive oil
1/2 red onion, sliced into half-moons
2 cloves garlic, minced
4 cups sliced mushrooms (any combination of cremini, portobello, shiitake, oyster, button, and porcini)
1 teaspoon dried thyme
1/4 cup sherry wine
1 1/2 tablespoons reduced sodium soy sauce
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Add the mushrooms and cook until they are tender and releasing juice, 3 to 5 minutes, stirring frequently. Add the thyme and stir to coat. Add the sherry and soy sauce and simmer for 2 minutes to heat through.
Remove from the heat and stir in the parsley. Season to taste with salt and pepper.
2 teaspoons olive oil
1/2 red onion, sliced into half-moons
2 cloves garlic, minced
4 cups sliced mushrooms (any combination of cremini, portobello, shiitake, oyster, button, and porcini)
1 teaspoon dried thyme
1/4 cup sherry wine
1 1/2 tablespoons reduced sodium soy sauce
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Add the mushrooms and cook until they are tender and releasing juice, 3 to 5 minutes, stirring frequently. Add the thyme and stir to coat. Add the sherry and soy sauce and simmer for 2 minutes to heat through.
Remove from the heat and stir in the parsley. Season to taste with salt and pepper.
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