Caramelized Onions and Mushrooms
Sauteed mushrooms and onions make the ultimate side dish with steak and much more. Quick and easy to make. Tips included for the best caramelized onions and mushrooms
Servings: 4
Calories:
Equipment
- large skillet
Ingredients
- 8 ounces baby bella mushrooms sliced 1/4-1/2" thick (can sub white mushrooms)
- 1 medium onion thinly sliced
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1 tablespoon Worcestershire sauce
Optional Garnish:
- 2 tablespoons fresh parsley finely chopped
Instructions
Cleaning the Mushrooms:
- Whatever method you use to clean the mushrooms, it’s very important to dry them well. Wet or moist mushrooms will affect the caramelization process.
- If your kitchen faucet has a ‘shower’ option lightly spray the debris from the mushrooms OR fill a large bowl with room temp water and plunge them quickly, turning to remove the dirt.
- Transfer them to a clean cotton towel and dry them well before cooking.
Cooking Onions and Mushrooms:
- Peel and thinly slice the onion then once the mushrooms are clean and dried well, slice the mushrooms 1/4 to 1/2″ thick (or thicker if you prefer).
- To a large skillet over medium - medium-high heat add the olive oil and butter. Once the butter melts, swirl it around the bottom then add the mushrooms in as much of a single layer as your skillet will allow.
- Scatter the onions over the top of the mushrooms.
- Let the mushrooms saute (uncovered) without stirring for 3-4 minutes. This is the hardest part because the tendency is to stir.
- Check them and once the bottoms are golden brown, season with salt and pepper, add the Worcestershire sauce and give it all a good stir.
- Reduce to medium low/low heat and continue cooking 3-5 minutes more, stirring occasionally until the mushrooms reach your preferred color and the onions are tender.
- Taste and adjust salt as needed then serve right away.
Notes
NOTE 1: I use an olive oil - butter combination for cooking. The oil keeps the butter from browning too quickly. Butter adds rich flavor you can't get from olive oil.
NOTE 2: Add salt and pepper near the end of cooking. The salt will draw moisture from the mushrooms if you add it early and makes it hard to caramelize them.