- 2 tablespoons Becel® Buttery Taste margarine
- 1 pound assorted mushrooms, quartered
- 1 medium sweet onion, chopped
- 1 clove garlic, finely chopped
- 2 tablespoons sherry
- 1 teaspoon finely chopped fresh thyme leaves
- 1/8 teaspoon freshly ground black pepper
- In 12-inch nonstick skillet, melt Becel(R) Buttery Taste margarine over medium-high heat and cook mushrooms and onion 10 minutes or until almost tender and starting to brown. Stir in garlic and cook 1 minute. Stir in sherry, thyme and black pepper and cook, stirring frequently, 2 minutes or until sherry is absorbed.