Mushrooms Sauteed In Shallots & Red Wine

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 tsp. salt
• 1/4 tsp. dried thyme leaves, crushed (optional)
• 1-1/2 lbs. assorted mushrooms*, sliced (about 8 cups)
• 1/2 cup dry red wine or beef broth

Directions

1. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet 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.

• *Use any combination of the following: white, portobello, shiitake or crimini mushrooms.