Instructions: 1. In medium skillet, sauta onion in oil until transparent. Add mushrooms and cook 2 to 3 minutes.

2. In small bowl, soak bread crumbs in wine or stock.

Add crumbs, lemon juice and garlic to onion and mushroom mixture. Cook over low heat, stirring frequently, until liquid is absorbed.

3. Remove from heat.

Add thyme, tarragon, salt and pepper.

Makes about 3 cups.

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