How do you usually sauté mushrooms? Toss them in the pan with oil or butter and cook, right? Not in this recipe for Sautéed Mushrooms and Onions. In this interesting twist to the commonly known method of preparation, you first blanch the mushrooms in salted water, then sauté them in butter and combine with separately caramelized onions to cook them together a little more. Unbelievably delicious! Do the mushrooms get soggy and lose their flavor after simmering in the water for some time? Not a bit! They become tender, yes, but not mushy, and they still retain their distinct earthy flavor. Bonus – dark mushrooms juices you don’t want release into the hot water, which you pour away.