Sauteed Mushrooms

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Sauteed Mushrooms

Recipe Information
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 I am a working chef who has about 30 years of service under my belt and am always willing to help folks find information/directions to good cooking. Most of my experience is hands on--from dishes to sauces, to pastries, appetizers and just good old fashioned home cooking. I enjoy cooking/teaching and hope that this will help.

Recipe Information

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

I am a working chef who has about 30 years of service under my belt and am always willing to help folks find information/directions to good cooking. Most of my experience is hands on--from dishes to sauces, to pastries, appetizers and just good old fashioned home cooking. I enjoy cooking/teaching and hope that this will help.