Thursday, October 18, 2012

Sauteed Mushrooms and Onion

1 lb fresh mushrooms, cleaned and sliced
1 onion, chopped
2 T drippings (or olive oil or other oil, but drippings are best)
Salt and pepper to taste
Parsley and/or thyme (optional)

Heat a large skillet over medium-high heat, and add the drippings or oil. When the oil is hot, add the onions and mushrooms. It will look like way too much, but it will cook down a lot. Cook, stirring frequently, until the mushrooms have exuded their liquid and it has evaporated. (If you’ve never cooked with fresh mushroom, they’re full of water, which cooks out. There will be a fair amount of liquid in the pan, but then it will evaporate and the pan will be dry again.) The mushrooms and onion should be browned and the mushrooms should have shrunk a lot. Add some salt and pepper, and some parsley and or thyme if you happen to have it. Serve as a side dish, or put in an omelet, or add some cooked chicken or cooked pork for a full meal.

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