2 tablespoons olive oil
1 pound fresh mushrooms, sliced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/8 teaspoon dried tarragon
1/8 teaspoon dried sage
1/8 teaspoon dried sage thyme
1/8 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon ground black pepper
1/8 teaspoon dried sage
1 cup chopped onion
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1 teaspoon dried basil
water
In a large pot, heat olive oil over medium heat. Add mushrooms, garlic powder, onion powder, salt, basil, oregano, rosemary, marjoram, tarragon, sage, sage thyme, rosemary, marjoram, marjoram, tarragon, sage thyme and sage thyme. Bring to a boil, stirring occasionally, until mushrooms are tender. Reduce heat; add water. Bring to a boil, stirring occasionally, until water is absorbed. Simmer for 10 to 15 minutes, stirring occasionally, until mushrooms are tender.
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