Recently I've been making sure not to let my fresh veggies go to waste. When my 2 year old turned the cold setting up to the highest possible number and froze everything in the fridge I knew I had to do something with them. I needed a yummy side to go with the steak I was making but didn't want to do the same old sauteed onions and mushrooms so I started throwing stuff into a pan and this delicious, garlicky, creamy sauce was the result. It was the perfect side dish and my husband begged me to write it down so I can easily reproduce it again. I hope you enjoy as much as he did!
Ingredients
2 Tbs. olive oil
1 medium red onion, diced
5 cloves garlic, minced
1/2 C. fresh mushrooms, sliced
4 chicken bouillon cubes
1 C. water
8 oz. cream cheese
1 Tbs. dried parsley
Directions
Heat olive oil over medium high heat in large skillet. Add onions and garlic. Cook until onions become clear, but do not caramelize. Add mushrooms and bullion, cook until mushrooms are tender. Add water, cream cheese and parsley. Stir until cheese melts, and mixture becomes thick. Serve over your favorite pasta.
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