Tangy mushroom sauce: Difference between revisions
From ShawnReevesWiki
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 ..." |
No edit summary |
||
| Line 14: | Line 14: | ||
===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 13:09, 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.
