Skillet Rosemary Potatoes

Skillet Rosemary Potatoes

1 Tbs Margarine Or Butter
1 1/2 Cups Quartered Mushrooms
1/2 Cup Chopped Onion
1/4 Tsp Rosemary
1 Can Mushroom Gravy
4 Cups Quartered Red Potatoes

In a 10" skillet on medium heat. In hot margarine, cook mushrooms and
onions with rosemary until mushrooms are tender, stirring occasionally.
Stir in gravy and potatoes. Heat to boiling. Reduce heat to low, cover,
cook for 20 minutes or until potatoes are tender, stirring occasionally.