Sautéed Mushrooms and Onions in Butter and Wine

Recipe from: pictureperfectmeals
Image Credit: Cheryl and Adam

Sautéed Mushrooms and Onions in Butter and Wine

“These mushrooms are fabulous atop a juicy steak or burger. Or a grilled pork chop. Or some chicken. As a basis for a killer gravy. Or, like I just did, tuck into an egg-based casserole with sausage and cheese for an easy, make-ahead breakfast.” Cheryl and Adam

Ingredients:

4 tablespoons extra-virgin olive oil

4 tablespoons unsalted butter

4 cups sliced bella mushrooms

1 white onion, peeled and thinly sliced

2 teaspoons minced garlic

Kosher salt and freshly ground black pepper

½ cup white wine

1 teaspoon cornstarch

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh parsley

Instructions:

In a large sauté pan over medium, heat the olive oil and butter.

Add in the mushrooms, onion and garlic; season with some salt and pepper.

Cook, stirring frequently, until the mushrooms begin to caramelize and the onions are soft, 

about 8 to 10 minutes.

Add in the wine and continue to cook until all but 3 tablespoons of the liquid has evaporated, 

about 10 minutes or so.

Stir in the cornstarch – the mixture will thicken almost immediately.

Remove the pan from the heat and toss in the thyme and parsley.

Check for salt and pepper before serving.

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