July 02, 2017
Dinner, Side Dishes, Vegetables,
Garlic, Mushrooms, Onions, Jewish, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Wine more
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"Recipe source: Joy of Kosher cookbook"
In a bowl whisk together the broth, mustard, tomato paste, salt and pepper until smooth and set aside.
In a skillet over medium high heat heat the olive oil add the onions and cook for 5 minutes or until softened. Add the garlic and saute for another 2 minutes. Add the mushrooms and saute for another 5 minutes or until golden brown.
Raise the heat to high and add the wine and cook, stirring and scraping the browned bits from the bottom of the pan with a wooden spoon until the wine evaporates (5 minutes). Stir in the broth mixture and educe the heat to a simmer and cook until slightly thickened (2-3mnutes). Stir in thyme and parsley.
***Suggestions for serving: over steak or just as a side.
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