25 SEPTEMBER 2018

sauteed mushrooms & onions

JUMP TO RECIPE ♦ PRINT RECIPE

Mushrooms and Onions just getting started in pan

Now here we have a relatively standard technique that you will use and learn to perfect over and over again. There’s nothing like freshly sauteed mushrooms and onions to top your favorite burger or sandwich or pizza…or anything really! Sauteed mushrooms and onions have a natural savory and umami taste that always leaves you feeling satisfied.

The main components in getting this recipe right are:

• choosing the right fat to saute in
• picking the right mushrooms (porcine mushrooms like portobellas and babybellas, or white button mushrooms are great options)
• finding the right onions (sweet vidalias, white onions, or Spanish cooking onions work well here)
• seasoning the proper amount

PREPARING THE INGREDIENTS

When working with mushrooms, make sure you brush them off with a clean towel to remove dirt and debris. You don’t want to wash mushrooms because they are very porous — they would absorb the water and it would compromise the meatiness of the shroom.

Slice them no less than 1/4 inch thick — keeping in mind they shrink quite a bit while cooking. Slice up your onions as well, after you’ve peeled off the outer layer. I like to keep these pretty thin, so they take on a caramelized look and feel during the sauteing process.

SAUTEED MUSHROOMS & ONIONS: The Fat??

I like a 50/50 mix of unsalted butter, or ghee, and avocado oil. You can use extra virgin olive oil. coconut oil, canola oil, or whatever mix of fats you have on hand. The blend that I use is satisfying and heart-healthy — and also has a high smoke point.

Once your fat is melted and the pan is hot, you can dump your mushrooms and onions in.

Season as you go, tossing your pan to keep everything evenly coated and cooking. Once everything is cooked and tender, add flour to bind everything, and sherry cooking wine (or anything to deglaze pan) to balance out the fat.

DEGLAZING THE PAN

This step is important because whatever liquid you pour into the pan will not only loosen the yummy brown bits on the bottom of the pan, but will impart it’s own unique flavor. Examples of a good deglazer are:

• cooking wines (sherry, Marsala)
• real wine
  • Madiera can substitute Marsala
  • Dry white wines
• dark beer
• lemon juice & cooking broth combination

This mixture only needs to cook for a minute or two, and then it can be removed from the heat and plated.

SAUTEED MUSHROOMS & ONIONS: Uses in Recipes

This dish can be enjoyed on its own, or in addition to any of the following:

• • Steak
  • Burgers
  • Sandwiches/Melts
  • Chicken
  • Pizza
  • Pasta
  • the options are endless!!

Sauteed Mushrooms & Onions

Print Recipe

The best way to enjoy mushrooms and onions and all the possible combinations of fat and flavor you could be working with.

• CourseSide Dish
• Keywordsauteed mushrooms & onions

Servings	Prep Time
2 cups	5 min

Cook Time

15 min

Servings Prep Time 2 cups 5 min

Cook Time 15 min

Sauteed Mushrooms & Onions Print Recipe The best way to enjoy mushrooms and onions and all the possible combinations of fat and flavor you could be working with. CourseSide Dish Keywordsauteed mushrooms & onions Servings Prep Time 2 cups 5 min Cook Time 15 min Servings Prep Time 2 cups 5 min Cook Time 15 min

Ingredients

• 8 oz mushrooms cremini, portobello or button
• 1 medium onion white, Spanish, or Vidalia
• 1 Tbl. butter
• 1 Tbl. avocado oil
• to taste fresh ground salt & pepper
• pinch crushed red pepper flakes
• 2 tsp flour
• 1/3 cup sherry cooking wine

Servings: cups

Instructions

1. Slice mushrooms no thinner than 1/4inch. Slice onions.
2. Turn skillet to medium heat. Butter and oil pan. Once hot, add mushrooms and onions. Toss to coat.
3. Cook for 10 minutes, tossing every so often. Season with salt and peppers.
4. Once nearly finished, add flour and cooking wine. Cook for 2 more minutes, remove from heat, and enjoy.