Instructions: In a medium-size nonstick skillet, combine mushrooms, white wine, red onion, parsley, garlic and lemon juice. Saute over medium heat, stirring occasionally, until mushrooms and onion are very soft and all liquid has evaporated. Stir in tomato paste, thyme and beef stock. Spoon over 4 each
5 oz. steamed fish fillets.

Makes 4 servings.

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