Instructions: Melt 4 tablespoons butter. Saute onion for about 5 minutes or until tender.

Add the mushrooms and saute for another 5 minutes or until tender. If they give off a lot of water, then reduce over high heat until mushrooms are dry.

Add the garlic, rosemary and bread crumbs and remove from heat. Season with olives, parsley and then with salt and pepper to taste.

Yield: 3 to 4 cups

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