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This delicious mushroom and onion sauce was the perfect complement to our beef roast for our Passover Seder tonight. This sauce is divine and will leave you conjuring up any excuse to put it on everything that you eat. Granted, there is sour cream and butter in the sauce. If you keep a Kosher household, you can omit the sour cream and substitute olive oil for butter. This sauce is a delicious addition to asparagus, and works wonders with potatoes and chicken!

Mushroom & Onion Sauce


1 tbsp oil + 1/2 tbsp butter
1/2 large onion, thinly sliced
3/4 package (about 6 or 7 ounces) sliced mushrooms, cut into 1/4 inch pieces
2 garlic cloves, grated or chopped
1/2 cup dry white wine
Dash worcestershire sauce
1 tsp balsamic vinegar
3 tbsp water
3 tbsp sour cream

Sliced mushrooms, before adding to sauce


In a small pot, heat butter and oil. Add onions and sauté for 5 minutes. Add mushrooms and sauté until the mushrooms begin to brown. Next, add the freshly grated garlic. Allow to cook, stirring occasionally, for about 2 minutes. Add white wine, balsamic vinegar and Worcestershire sauce directly to the pan and simmer for 10 minutes until it reduces by half. Add 3 tbsp water, stir, and remove from burner to let cool. An optional step is to blend partially or completely with an immersion blender. Once the sauce has cooled slightly, add the sour cream and mix well.


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