21 August, 2017
Sauteed Onions and Mushrooms
It was the night before my husband’s birthday and we decided to grill out over the campfire. My husband wasn’t going to be home for supper the night of his birthday so we wanted to have a nice meal the night before instead. I let the kids pick what they thought Dad would like and their choice was steak. We just happened to have a few steaks left in the deep freezer from the quarter of a cow we purchased some time back.
In our house you can’t have steak without mushrooms and onions, it just isn’t right. I sometimes make just plain mushrooms and onions sautéed in butter, but when have I time I make these delicious sautéed onions and mushrooms. This is a recipe I once found online somewhere and tweaked to make it my own. This really is a simple recipe, it just takes a little time to sautée the veggies to get that wonderful flavor. (About 30 minutes on a low heat).
Now you don’t have to make these just to go with steak, they could be a side to any dish. They would make a nice addition to some rice or quinoa as well. I know I could sit there with a spoon and eat the mushrooms as a meal, I enjoy them that much.
Now there are only 3 out of the 5 of us who eat these, the youngest two are not fond of onions and mushrooms yet. My 10-year-old loves them so much that once everyone has taken some she tries to claim the remainders for herself, which doesn’t always fly with mom and dad!
I hope you tried this mushroom and onion recipe out. Make sure you come back and let me know what you think.
- 4 Tbsp. butter
- 1 medium onion, sliced
- 1 lb fresh mushrooms, sliced
- 1/4-1/2 cup dry white wine
- 2 Tbsp. Worcestershire sauce
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- 1/4 tsp. salt
- Slice mushrooms and onions.
- Over medium heat add butter to skillet to melt. Add onions and mushrooms. Stir to combine.
- Add the remaining ingredients.
- Turn to low and let simmer uncovered for 30 minutes, until mushroom and onions are tender.
Serve and enjoy!