Portobello Mushroom Gravy
1 can brown gravy
1/2 Vidalia onion finely diced
2 cloves garlic finely minced
1 portobello mushroom cap finely chopped
1 tablespoon chopped parsley
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Saute the onions, garlic, parlsey and mushrooms in the olive oil till the onions are soft. Mix in the can of brown gravy and balamic vinegar. Bring to a boil. Lower heat and simmer for 5 minutes. Serve.
B-man
