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.
This is the classic way to cook mushrooms in many parts of ex-Soviet Union (including Azerbaijan) and most likely hails from Russia. I think a sprinkle of chopped fresh dill and a dollop of sour cream on top of the finished dish attest to its origin.
I hope you give this recipe a try next time you want to try making something different with mushrooms. You will absolutely love it!
- 1½ pounds (700 g) mushrooms (such as white button mushrooms or cremini mushrooms), cleaned and cut into thick slices.
- About 4 tablespoons of unsalted butter or olive oil (increase if needed)
- 2 medium onions, finely chopped (2 cups chopped)
- Salt and ground black pepper
- Fresh dill, finely chopped, for garnish
- Fill a medium saucepan with water and add 1 tablespoons of salt. Bring to a boil.
- Drop the sliced mushrooms in the pan and simmer over medium heat for about 10 minutes, or until the mushrooms are tender (not mushy!). Drain the mushrooms thoroughly on a colander.
- While the mushrooms are simmering, heat the butter in a saute pan over medium heat. Add the onion and cook, stirring frequently, until light golden, about 15 minutes. Remove the onion from the pan but leave the butter in it.
- Add the drained mushrooms to the pan, and, if needed, a little more butter. Cook, stirring frequently, until the mushrooms are nicely browned, about 15 minutes.
- Add the onion to the mushrooms and cook together for another 10 minutes.
- Season with salt (if needed) and pepper to taste.
- Remove the pan from the heat.
- Transfer the mushrooms and onions onto a serving platter and sprinkle with the chopped dill.
- If you wish, serve with sour cream on the side, to spoon onto the dish to taste, and with bread.