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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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