|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
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
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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