We had under-indulgence and overindulgence, but no middle ground. So you can understand our surprise when cream made its debut in the April issue of Cooking Light magazine. Kudos to author Jill Melton and the staff at Cooking Light for acknowledging cream's role as an important culinary ingredient. For the time-starved cook, a touch of cream is just the ticket for the depth, full flavor and natural goodness we expect from our recipes. Cream has long been one of our dairy staples, and we need not feel guilty about it.
Moderation is the key.
Meanwhile, heat the oil in a 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Raise the heat to medium-high and stir the onion from time to time. While the onion cooks, coarsely chop the mushrooms. When all of the mushrooms are chopped, add them to the skillet.