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Categories:
vegetable oil onions mushrooms garlic parsley salt pepper light sour cream light mayonnaise fresh chives
Viewed: 10 - Published at: 4 years agoIngredients
- 2 teaspoons vegetable oil
- 2 onions, chopped
- 3 cups mushrooms, quartered (about 8 oz)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cups light sour cream
- 1/3 cup light mayonnaise
- 1/4 cup chopped fresh chives or 1/4 cup parsley
Method
- In nonstick skillet, heat oil over medium heat; add onions and cook, stirring occasionally, until softened, about 10 minutes.
- Reduce heat to medium-low and cook, stirring often, until evenly golden, about 30 minutes.
- Meanwhile, in food processor or using knife, finely chop mushrooms.
- Add to pan along with garlic, parsley, salt and pepper.
- Increase heat to medium-high; saute until no liquid remains, 8 to 10 minutes.
- Scrape into bowl; let cool.
- Stir in sour cream, mayonnaise and half of the chives; transfer to serving bowl.
- (Make-ahead: Cover and refrigerate for up to 3 days.) Sprinkle with remaining chives.
