4 tablespoons unsalted margarine 1 tablespoon olive oil 1/2 an onion cleaved (discretionary) 1 pound (500 g) Cremini or button mushrooms
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
Heat the margarine and oil in an enormous container or skillet over medium-high intensity.
Sauté the onion until relaxed (around 3 minutes).
Add the mushrooms and cook for around 4-5 minutes until brilliant and firm on the edges.
Pour in the wine and cook for 2 minutes, to marginally diminish.
Mix through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
Season liberally with salt and pepper (as you would prefer).
Sprinkle with residual parsley and serve warm.