Mushroom and Onion Saute Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Onions | 1 Cup (16 tbs), thinly sliced | |
| White mushrooms | 1/2 Cup (16 tbs), thinly sliced | |
| Chicken broth - 1/4 cup, canned and ready-to-serve | ||
| Red wine vinegar | 2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Pepper - A dash | ||
Directions
MAKING
1) In a 9-inch nonstick skillet, heat oil.
2) To the hot oil, add onions.
3) Over high heat, cook the onions for a minute, stirring in between.
4) Now turn the heat to medium-high.
5) To the skillet, add the mushrooms and saute for 4 minutes.
6) Gradually add the chicken broth and mix gently.
7) Cook this mixture for 2 minutes, or until thick. Stir as required.
8) Now, add the remaining ingredients and mix well.
9) Cook for a minute, or until the vinegar has evaporated well.
SERVING
10) Serve the Mushroom and Onion Saute along with a bowl of noodles or hot cooked rice.
1) In a 9-inch nonstick skillet, heat oil.
2) To the hot oil, add onions.
3) Over high heat, cook the onions for a minute, stirring in between.
4) Now turn the heat to medium-high.
5) To the skillet, add the mushrooms and saute for 4 minutes.
6) Gradually add the chicken broth and mix gently.
7) Cook this mixture for 2 minutes, or until thick. Stir as required.
8) Now, add the remaining ingredients and mix well.
9) Cook for a minute, or until the vinegar has evaporated well.
SERVING
10) Serve the Mushroom and Onion Saute along with a bowl of noodles or hot cooked rice.
Chef
