Oh, mushrooms and onions—what a duo! They’re like the Batman and Robin of the kitchen, always ready to swoop in and save dinner with their savory goodness. I remember stumbling upon this combo during a dinner party, where my friend casually tossed them in a pan, and voila, magic happened.
It’s almost absurd how something so simple can elevate a dish to such heights. And in today’s hustle, who doesn’t appreciate a quick, delicious fix?
Steps
- In a large pan, melt the butter and heat the olive oil over medium-high heat. Stir in Worcestershire Sauce and add the mushrooms. Cook the mushrooms until they begin to brown, stirring every couple of minutes.
- Once the mushrooms have started to develop a golden color, add the thinly sliced onions to the pan. Continue cooking until the onions are translucent and the edges are lightly browned, stirring frequently.
- Lower the heat to a simmer and incorporate the minced garlic, stirring continuously for the last minute of cooking. Season the mixture with salt and pepper to your liking. Consider garnishing with fresh parsley or thyme if desired.
Ingredients
- 3 tablespoons of butter
- 1 tablespoon of extra virgin olive oil
- 2 tablespoons of Worcestershire sauce
- 1 pound of white button mushrooms, cut in half
- 1 large sweet Vidalia onion, thinly sliced
- 3 cloves of garlic, finely chopped
- Salt and pepper, to your preference
Nutritional Values
Calories: 672kcal | Carbohydrates: 48g | Protein: 16g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1.2g | Cholesterol: 92mg | Sodium: 764mg | Potassium: 2156mg | Fiber: 8g | Sugar: 28g | Vitamin A: 1080IU | Vitamin C: 32mg | Calcium: 144mg | Iron: 4mg
FAQ
- Can I use different types of mushrooms for this recipe?
- Yes, this recipe is versatile and works well with a variety of mushrooms, including cremini, oyster, portobello, and shiitake mushrooms.
- What is the best way to clean mushrooms before cooking?
- To clean mushrooms, gently wipe them with a damp paper towel to remove any dirt. Ensure they are thoroughly dried with a paper towel before cooking.
- How do I prevent the garlic from burning during cooking?
- To avoid burning, add the minced garlic in the last minute of cooking and reduce the heat to low. Stir continuously as garlic can easily burn and turn bitter.
- Can I freeze the sautéed mushrooms and onions for later use?
- Yes, you can freeze them. Allow the dish to cool completely, then store it in a robust freezer container for up to 2 months. Thaw in the fridge overnight and reheat on low heat on the stovetop or in the microwave with reduced power.
- What are some serving suggestions for sautéed mushrooms and onions?
- These can be served in various ways, such as in quesadillas with cheese, over mashed or baked potatoes, with grilled steak, or as a side for chicken, beef, pork, or fish. They can also be incorporated into omelets, sandwiches, or calzones for a light meal.
Tips
- Prepping Ingredients: Ensure all your ingredients are prepared and ready to go before you start cooking. This includes cleaning and drying mushrooms with a damp paper towel to remove dirt, and slicing the onions thinly. This will help prevent the butter from burning while you’re distracted with prep work.
- Cooking Temperature: Cook the mushrooms over medium-high heat to allow them to brown properly. Mushrooms release a lot of moisture, so the higher heat helps evaporate this moisture quickly and promotes browning. Stir frequently to avoid burning.
- Timing for Onions and Garlic: Add the onions once the mushrooms start to turn golden brown, cooking until the onions are lightly browned and translucent. Add the garlic in the last minute of cooking, reducing the heat to low, and stirring continuously to prevent it from burning and becoming bitter.
- Herbs and Storage: Enhance the flavor of your dish by topping it with fresh herbs like parsley, rosemary, or thyme. If you have leftovers, cool them completely before storing them in a freezer-safe container. They can be frozen for up to two months and should be thawed overnight in the refrigerator before reheating.
Equipment
- Large Skillet or Pan – If you don’t already own a suitable large skillet or pan, you might consider purchasing one to ensure even cooking of the mushrooms and onions.
- Garlic Press – For easily mincing garlic, a garlic press can be a helpful tool if you don’t already have one.
