1 large onion, chopped
4 ounces fresh mushrooms, sliced
1/2 teaspoon dried oregano
1 clove garlic, minced
1 tablespoon dried thyme
1 tablespoon dried sage
4 bay leaves
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried sage
1/2 teaspoon dried marjoram
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/8 teaspoon dried basil
2 tablespoons olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1 tablespoon lemon juice
1/4 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, heat the onion, mushrooms and oregano over medium heat. Stir in garlic and thyme.
Brown mushrooms in oil in a large skillet over low heat. Remove mushrooms and drain off liquid. Stir in bay leaves and salt and pepper. Stir in thyme, sage, marjoram, rosemary, marjoram, rosemary, marjoram, basil, olive oil, lemon juice, parsley, and basil.
Spread mushrooms mixture over bottom sheet of baking sheet. Sprinkle with basil leaf. Place marjoram and rosemary in bottom of prepared pan. Broil on medium heat for 3 minutes, or until mushrooms can be easily pierced with a fork.
Bake in preheated oven for 20 minutes. Reduce heat to medium low and continue cooking for 1 to 2 minutes, or until mushrooms are opaque.