Ingredients
Onions:
1 tablespoon butter
1 tablespoon olive oil
2 medium sized onions, thinly sliced
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons red wine vinegar
Mushrooms:
1 tablespoon butter
1 tablespoon olive oil
8 ounces fresh shiitake or baby portabella mushrooms, sliced, stems discarded
1 red bell pepper, cut into matchstick strips
2 cloves garlic, chopped
1 cup chicken or vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch of crushed red pepper flakes
1 cup sour cream`
1 teaspoon dried oregano
1 (16 ounce) package bowtie pasta, cooked according to package directions
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Onions:
In a large skillet heat butter and olive oil. Add onions and sauté 8 minutes. Stir in honey and vinegar. Continue cooking 15 minutes or until onions are browned. Remove from heat.
Mushrooms:
In a large skillet heat butter and olive oil. Add mushrooms and pepper strips. Sauté 5 minutes or until mushrooms have browned. Stir in garlic and cook 1 more minute. Add caramelized onions, broth, salt, pepper and pepper flakes. Bring to a simmer. Stir in sour cream and oregano. Spoon sauce over pasta to serve.
Serves: 4-6
In a large skillet heat butter and olive oil. Add onions and sauté 8 minutes. Stir in honey and vinegar. Continue cooking 15 minutes or until onions are browned. Remove from heat.
Mushrooms:
In a large skillet heat butter and olive oil. Add mushrooms and pepper strips. Sauté 5 minutes or until mushrooms have browned. Stir in garlic and cook 1 more minute. Add caramelized onions, broth, salt, pepper and pepper flakes. Bring to a simmer. Stir in sour cream and oregano. Spoon sauce over pasta to serve.
Serves: 4-6
