5 to 6 minutes
2 tablespoon olive oil
8 oz. fresh white mushrooms, halved, quartered or cut in 1/4-inch thick slices (about 2 1/2 cups)
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon chopped fresh parsley
1 tablespoon fresh tarragon or 1/4 tsp of dried tarragon
1/2 teaspoon salt
1 pinch pinch ground black pepper
In a large nonstick skillet over medium-high heat, heat olive oil until hot.
Add mushrooms and onion; cook, stirring frequently, until mushrooms are golden, about 5 minutes.
Stir in garlic; cook and stir, until garlic is fragrant, about 30 seconds.
Add parsley, tarragon, salt and black pepper; cook, stirring frequently, until herbs coat the mushrooms and flavors are blended, about 1 minute
No Nutritional Information Available