Braised Onions and Mushrooms

Elizabeth Kurtz Elizabeth Kurtz
Leave a review

I use this mixture everywhere: on grilled chicken and other grilled foods, atop sous vide meat or turkey, tossed into Israeli couscous, wild rice, or brown rice, and atop baked potatoes or sweet potatoes. While this makes a nice amount, there just never seems to be enough.

Yield: 2 and 1/2 cups

30m 6
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Contains: Soy

Directions

  1. In a sauté pan, heat oil over medium heat. Cook shallots or onions until soft, about six minutes.

  2. Add mushrooms and cook four to six minutes more. Add balsamic vinegar, soy sauce, and sugar and toss to coat. Bring to a boil and cook four to five minutes, until the sauce becomes syrupy.

  3. Mix in salt and pepper.

Suggested Recipes

Explore

braised Elizabeth Kurtz mushrooms onions topping
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments