Sautéed Mushrooms and Onions
Sautéed Mushrooms and Onions
Rated 5.0 stars by 1 users
Category
Dinner
Prep Time
10 minutes
Cook Time
20 minutes
Author
@ms_photos798
This quick and delicious recipe for sautéed mushrooms and onions comes from @ms_photos798 on Instagram.
They write: "This is my father’s mushroom recipe.
I learned this recipe from my late husband, who grew up hunting mushrooms in the environs of Moscow and introduced me to mushroom hunting.
It is what I usually use to try a new mushroom, since it brings out the flavors clearly.
This works as a standalone dish or a topping to another dish.”
Ingredients
2 T Olive Oil (EVOO)
2 Medium-Sized Onions
6 oz. Fat Moon Mushrooms
1-2 oz Water
Pinch of Salt
Directions
Put the oil into the pan. Dice the onions and begin sautéing in closed pan over medium heat.
While the onions are starting to cook, chop the mushrooms into bite-sized pieces.
When the onions are translucent, add the mushrooms to the pan. Cover pan and stir periodically; it will probably need about 15-20 minutes.
If anything starts to brown or stick, add the water. Add salt to taste towards the end.
Taste your thickest mushroom to determine when it is ready. This recipe is very forgiving; it is fine to vary the proportions. The onions will take on the flavor of the mushrooms completely.
Recipe Note
This recipe works for mushrooms with some reasonable degree of personality; Oysters, Shiitakes, and many other mushrooms can serve as the seasoning themselves.
The recipe is very forgiving and adaptable; the proportions may be varied, and other ingredients may be added.
I often make this with garlic, for example, and it may also be made with potatoes, or greens, etc.
But when I am meeting a new mushroom for the first time, making this dish without any additions is equivalent to a lengthy conversation with a new acquaintance.