2 Tbsp (30 ml) Becel® Buttery Taste margarine
1 lb(s) (500 g) assorted mushrooms, quartered - white, cremini and shitake mushrooms work great
1 medium sweet onion, chopped
1 clove garlic, finely chopped
2 Tbsp (30 ml) sherry
1 tsp (5 ml) finely chopped fresh thyme leaves
⅒ tsp (0.5 ml) freshly ground black pepper
1. In 12-inchnon-stick skillet, melt Becel® Buttery Taste margarine over medium-high heat and cook mushrooms and onion 10 minutes or until almost tender and starting to brown.
2. 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.