This onion-mushroom sauté amps up the flavor of plain ol’ mashed potatoes,and doubles as a delicious complement to pasta dishes like gluten free pierogi!
Onion-Mushroom Sauté
This onion-mushroom sauté amps up the flavor of plain ol' mashed potatoes, but also is a delicious complement to gluten free pierogi filling!
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Ingredients
- 1 medium yellow onion finely chopped
- 1 cup mushrooms of choice chopped
- 3 Tbs. extra virgin olive oil
- 2 Tbs. gfJules™ All-Purpose Flour
- 2 cups gluten-free vegetable broth
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Sauté chopped onion and mushrooms in the oil until translucent. Stir in the gfJules™ All Purpose Flour until absorbed and thickened. Add in the vegetable broth, salt and pepper.
- Combine with mashed potatoes for filling and thin any remaining sautéed filling mixture with additional vegetable broth or water, until thin enough to pour over cooked pierogies as a topping. Set aside and reheat, as necessary, when serving.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
