Mushrooms Sautéed in Shallots & Red Wine

Mushrooms Sautéed in Shallots & Red Wine
Makes 4 servings

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Ingredients

1/4	cup I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
1	large shallot, chopped or 1/3 cup chopped onions
1	clove garlic, finely chopped
1/2	teaspoon salt
1/4	teaspoon dried thyme leaves, crushed (optional)
1-1/2	pounds assorted mushrooms,* sliced (about 8 cups)
1/2	cup dry red wine or beef broth
*Suggestion: Use any combination of the following: white, portobello, shiitake or crimini mushrooms.

In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter!® Spread over medium heat and cook shallots, garlic, salt and thyme, stirring occasionally, 2 minutes or until shallots are almost tender. Stir in mushrooms and cook, stirring occasionally, 15 minutes or until mushrooms are golden and tender. Stir in wine and cook 2 minutes. Garnish, if desired, with chopped fresh parsley.

To see more great recipes in related categories, click the links below

I Can't Believe It's Not Butter!® | Sides, Vegetable

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