|Dry red wine||3⁄4 Cup (12 tbs)|
|Onion||1 Small, sliced and separated into rings|
|Dried basil||1⁄2 Teaspoon, crushed|
|Canned mushrooms||12 Ounce, drained (3 Cans, 4 Ounce Each , Whole)|
|Snipped parsley||2 Tablespoon|
In small saucepan combine wine, onion, basil, salt, and 1/8 teaspoon freshly ground pepper.
Bring to boil; add mushrooms.
Cook over medium heat for 15 minutes or till most of the liquid evaporates.
Pour into a bowl; cover and chill.
At serving time, drain and serve the mushrooms on a lettuce-lined plate.
Sprinkle with parsley.