Ingredients
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1
-
1
-
1
-
1
-
1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Mifgash Mushrooms, This is a favorite of our from a local restaurant., I spent most of my childhood up to mid-twenties hating mushrooms. I’m finally coming around to liking them and this recipe solidified that for me. I didn’t have any soup mix so used some homemade beef stock in place of the water. It was delicious. I do think I left it on slightly too long, the mushrooms were still moist but I had less actual sauce than I would have preferred. I served it poured over thick cut pork chops and white rice. Will be doing this again., I spent most of my childhood up to mid-twenties hating mushrooms. I’m finally coming around to liking them and this recipe solidified that for me. I didn’t have any soup mix so used some homemade beef stock in place of the water. It was delicious. I do think I left it on slightly too long, the mushrooms were still moist but I had less actual sauce than I would have preferred. I served it poured over thick cut pork chops and white rice. Will be doing this again.
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Steps
|
1
Done
|
Fry the Onion in the Oil Until Golden. |
|
2
Done
|
Add the Mushrooms and Continue Sauteing For an Additional 5 Minutes. |
|
3
Done
|
Add the Soup Mix, the Black Pepper and the Paprika. |
|
4
Done
|
Add Enough Water to Make a Sauce. |
|
5
Done
|
Cook Over Medium Heat, Stirring Constantly, Until the Sauce Has Reached the Desired Thickness. |
