Sauteed Mushrooms & Onions
Ingredients:
3 tablespoons butter
1 large sweet onion cut into 1/4" slices
2 cloves garlic minced
1/4 cup white wine
12 ounces mushrooms cut in half if small or 1/2" slices if large
1 tablespoon soy sauce
1/2 tablespoon fresh parsley
1 large sweet onion cut into 1/4" slices
2 cloves garlic minced
1/4 cup white wine
12 ounces mushrooms cut in half if small or 1/2" slices if large
1 tablespoon soy sauce
1/2 tablespoon fresh parsley
Directions:
Heat butter over medium heat in a large skillet.
Add onions and cook until slightly softened, about 4-5 minutes. Add garlic and cook just until fragrant.
Increase heat to medium high and add wine. Cook until almost evaporated, about 2-3 minutes.
Add mushrooms and soy sauce and cook until mushrooms are cooked through and tender, 4-5 minutes more.
Stir in parsley and serve.
Add onions and cook until slightly softened, about 4-5 minutes. Add garlic and cook just until fragrant.
Increase heat to medium high and add wine. Cook until almost evaporated, about 2-3 minutes.
Add mushrooms and soy sauce and cook until mushrooms are cooked through and tender, 4-5 minutes more.
Stir in parsley and serve.
Notes:
Cook the onions low and slow. Stir only as much as needed to keep them from sticking to the pan so they can caramelize.
If you have leftovers for some ungodly reason, they will keep for up to five days in the fridge. Leftovers. Huh. I suppose it could happen. Theoretically.
If you have leftovers for some ungodly reason, they will keep for up to five days in the fridge. Leftovers. Huh. I suppose it could happen. Theoretically.