Sautéed Mushrooms and Onions
Prep time
Cook time
Total time
In this recipe, mushrooms are first blanched, then sauteed and combined with separately caramelized onions to briefly cook together. Serve it as a side dish along with meats or make it a main dish.
Ingredients
- 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
Instructions
- 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.
Recipe by AZ Cookbook at https://azcookbook.com/2017/06/30/sauteed-mushrooms-and-onions/