2 tablespoons vegetable oil
2 cloves garlic, minced
1 pound finely chopped onion
1 teaspoon dried basil
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1 1/2 teaspoons seasoned salt
1/4 teaspoon dried savory
1 (9 ounce) can sliced fresh mushrooms with liquid
2 tablespoons grated Parmesan cheese
Heat oil in a large, heavy-duty skillet over medium heat. Cook onion, garlic, basil, oregano, parsley, rosemary, thyme, basil, salt, sage, basil and pepper in oil 7 to 10 minutes, stirring occasionally. Sprinkle white sugar over onion. Cook until sugar is dissolved. Stir in basil, oregano, parsley mixture and mushrooms. Stir in tomato juice and heavy cream. Cook 2 minutes. Pour into serving dish. Sprinkle with Parmesan cheese. Cover dish completely. Refrigerate for at least 4 hours.