1 (4 ounce can) Portabella mushrooms with juice
1/4 cup finely chopped onion
2 teaspoons Oilerie extra virgin olive oil
1/2 teaspoon sugar
1/4 teaspoon coarse black pepper
1/8 teaspoon marjoram
dash of savory

In a skillet set over medium high heat, add the olive oil and saute the mushrooms and onions for a quick 2 minutes. Do not overcook.
Off of the heat stir in the remaining ingredients until blended and serve immediately over meat, potatoes or rice.

This recipe currently has 0 comments. Add your own comment in the right hand menu.