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This flavourful mushroom dish is not only the star on top of any lean sirloin or steak -- the leftovers are also a great addition to jazz up a sandwich or pizza!
4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
- 30 mL (2 Tbsp) Becel® Buttery Taste* margarine
- 500g (1lb.) assorted mushrooms, quartered*
- 1 (1) medium sweet onion, chopped
- 1 (1) clove garlic, finely chopped
- 30 mL (2 Tbsp.) sherry
- 5 mL (1 tsp.) finely chopped fresh thyme leaves
- .5 mL (1/8 tsp.) freshly ground black pepper
In 12-inch nonstick 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. 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.
*We recommend a combination of white, cremini and shitake mushrooms.
A healthy diet low in saturated and trans fats may reduce the risk of heart disease. Becel Buttery Taste margarine is low in saturated fat and has no trans fat.
*Becel Gold in Quebec