(The Frugal Gourmet, p. 232-3)
Mushrooms a la Provencale
2 cloves garlic, crushed 1/2 small yellow onion, peeled and chopped 4 tablespoons butter or olive oil 1 pound white mushrooms, sliced Salt and pepper to taste 1/4 cup fresh bread crumbs 1/4 cup parsley, chopped Saute the garlic and yellow onion in the butter or oil until soft. Add the mushrooms, and saute over high heat until all vegetables are hot and tender; do not overcook. Add the salt, pepper, bread crumbs and parsley. Toss and serve.