BASIL MUSHROOMS

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• 1 small onion, sliced and separated into rings
  
• 2/3 cup dry red wine
  
• 1/2 teaspoon dried basil, crushed
  
• 3 (4-ounce) cans whole mushrooms, drained
  
• 1 Minced parsley

Heat together in saucepan onion, wine, basil, 1/4-teaspoon salt and 1/8-teaspoon pepper. Bring to a boil and add mushrooms. Cook 15 minutes or until liquid almost evaporates. Put in bowl, cover and refrigerate. Drain and serve mushrooms on lettuce leaf. Sprinkle with parsley. Serves 8. 30 calories per serving.
Trim & Thin 4-Ingredient Cookbook by Shirley Atwater-McClay and Marilyn Miech. 1988