Source:

Virginia Lewis

Serves/Makes:4

Ingredients

• 1 lb (.5 kg). fresh button mushrooms
• 4 tbsp (60 ml) butter or margarine
• 4 tbsp (60 ml) good quality olive oil
• 1/2 medium size red onion, peeled
• salt and pepper, to taste

Preparation

• Gently wash the mushrooms under running water with a mushroom brush--making sure to remove any soft spots in the caps. Dry gently and let stand for about 5 minutes to finish drying in the air.
• Thinly slice the mushrooms, slicing a thin piece off of one side of the cap to provide a flat spot, then thinly slice the entire mushroom so that you have a "T" shape through the body of the mushroom.
• Heat the oil and butter or margarine in a large, nonstick skillet over medium heat.
• Add the sliced mushrooms to the skillet, swirl or lightly toss to coat with the butter/oil mixture.
• Thinly slice the red onion and add to the skillet.
• Turn the heat up to medium high and saute for about 5 minutes or until the liquid in the skillet has mostly evaporated. The mushrooms will give up their liquid rather quickly but it still takes a couple of minutes for it to evaporate.
• Stir and/or toss several times during the cooking process.
• Add salt and pepper to taste.
• Remove from the heat and serve with a slotted spoon as a side dish OR spoon the mushroom/onion mixture over mashed potatoes (or into baked potatoes)with their juices.
• Works great over steaks, pork, chicken and lamb.

Comments

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