Difference between revisions of "Tangy mushroom sauce"
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Jump to navigationJump to search (Created page with "===Ingredients=== Double or more for guests *3 tbsp olive oil *1 large onion *20-40 pieces mushrooms *1 tsp garlic powder *1 tsp dried or 1 tbsp fresh tarragon *1 tsp caraway ...") |
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===Preparation=== | ===Preparation=== | ||
| − | #Chop onions | + | #Chop onions. |
#Heat oil in a pan. | #Heat oil in a pan. | ||
| − | #Fry onions over high until translucent, some | + | #Fry onions over high until translucent, some caramelization. |
| − | #Add | + | #Add mushrooms, sugar, and vinegar. |
| − | #Continue on high heat until juice | + | #After mushrooms release their water and it boils down, add the rest of the ingredients. |
| + | #Continue on high heat until the juice reduces. | ||
Serve on rice, pierogies, or other pasta. | Serve on rice, pierogies, or other pasta. | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Latest revision as of 12:09, 8 November 2013
Ingredients
Double or more for guests
- 3 tbsp olive oil
- 1 large onion
- 20-40 pieces mushrooms
- 1 tsp garlic powder
- 1 tsp dried or 1 tbsp fresh tarragon
- 1 tsp caraway seeds
- 1/2 tsp celery seeds
- 1/2 tsp salt
- 1/2 cup fruit juice, like apple cider
- 1 tsp vinegar
- 2 tsp sugar
Preparation
- Chop onions.
- Heat oil in a pan.
- Fry onions over high until translucent, some caramelization.
- Add mushrooms, sugar, and vinegar.
- After mushrooms release their water and it boils down, add the rest of the ingredients.
- Continue on high heat until the juice reduces.
Serve on rice, pierogies, or other pasta.
