Mushroom Medley a Great Side Dish! |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is perfect to serve as a side dish with Turkey or chicken. The recipe came from The Chopping Block by Philomena Corradeno - I have tweaked it a bit. You may make ahead and reheat just before serving. I like a fairly thick sauce but if you like it thinner add a bit more water. Ingredients:
3 tablespoons olive oil |
1 1/2 cups onions, cut into 1/2 inch dice |
3/4 teaspoon dried rosemary, crushed |
8 ounces portabella mushrooms, gills removed,1/2 inch slices |
1 lb white mushroom, use large,1/2 inch slices |
1 (8 ounce) can tomato sauce |
4 cloves garlic, finely minced |
2 teaspoons sherry wine or 2 teaspoons sherry wine vinegar |
1/4-3/4 cup water |
1 tablespoon butter or 1 tablespoon margarine (butter's better) |
1/4 teaspoon hot pepper flakes |
salt and pepper |
Directions:
1. Saute the onions& rosemary in 1 tbsp of oil until lightly browned apprx 10 minutes, remove from pan.
2. Add 2 tbsp oil to the pan, heat and add the mushrooms, saute until nicely browned- you may have to do 2 batches and add a bit of extra oil.
3. Apprx 5 minutes.
4. Return onions to the pan add remaining ingredients and simmer for apprx 12 minutes.
5. Check your seasoning& serve.
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