2 tablespoons dry white wine* (discretionary)
1 teaspoon new thyme leaves cleaved
2 tablespoons cleaved new parsley
4 cloves garlic minced
Salt and pepper to taste
Step-1
Heat the margarine and oil in an enormous container or skillet over medium-high intensity.
Step-2
Sauté the onion until relaxed (around 3 minutes).
Step-3
Add the mushrooms and cook for around 4-5 minutes until brilliant and firm on the edges.
Step-4
Pour in the wine and cook for 2 minutes, to marginally diminish.
Step-5
Mix through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
Step-6
Season liberally with salt and pepper (as you would prefer).