You’ll love this tasty and simple mushroom and onion sauce, especially if you’re including more meatless meals in your menu planning this year. The meaty taste of the mushrooms adds flavor to any side dish or some extra oomph to a simple cheese pizza.
This sauce started out as the Mushroom Sauce from From A Monastery Kitchen: The Classic Natural Foods Cookbook. I wanted something like a sauce with large chunks of veggies that my husband and I could eat with meat. This particular sauce was appealing because of the turmeric which is also in the bread and butter pickles I love to make every year.
- 3 Tablespoons of butter
- 1 onion, chopped in 1-inch lengths
- ½ pound of mushrooms, chopped
- ½ cup of chicken stock plus a few swigs of balsamic vinegar
- ½ teaspoon ground turmeric
- ¼ cup dried parsley
- salt and freshly ground pepper to taste
- Melt butter in heavy-bottom pan.
- Add the onion and saute until translucent.
- Then, add the rest of the ingredients except the parsley and cook until the mushrooms start to brown. Stir to cook evenly.
- Lower the heat, add the parsley, and stir in.
- Cook for another 4 to 5 minutes.
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