1/2 cup vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 cup chopped red onion
2 teaspoons dried basil
1 teaspoon dried rosemary
3 tablespoons dried dill weed
1/2 cup chopped fresh parsley
3 1/2 teaspoons dried thyme
1/2 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon dried basil
1 teaspoon dried dill weed
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup chopped fresh parsley
1/3 cup chopped green onions
1 (8 ounce) can sliced mushrooms, drained
Heat oil in a large skillet over medium heat. Saute onions, garlic and red onion for about 10 minutes; remove from skillet. Stir in basil, rosemary, dill, parsley, thyme, dill weed, parsley, thyme and paprika. Bring to a boil. Reduce heat to low. Cover, reduce heat and simmer 20 minutes.
Meanwhile, in a large bowl, combine onion mixture, red onion mixture, basil and rosemary. Sprinkle with parsley, green onions and mushrooms. Cover and simmer 15 minutes.
⭐ ⭐ ⭐ ⭐ ⭐