Thursday, February 21, 2013

Mushrooms and Onions

1 lb mushrooms, sliced
2 onions, thinly sliced (about 1 lb)
2 T oil or drippings
Parsley or thyme (optional)

Heat the oil in a large skillet and add the mushrooms and onions. Sauté them until all the liquid is cooked out of the mushrooms, and the mushrooms and onions are cooked way down and are soft. Add the parsley or thyme, if using, about 5 minutes before the vegetables are done if using dried herbs and at the end if the herbs are fresh. Add salt and pepper to taste.

You’ll think this makes a huge amount, but because the mushrooms and onions cook down so much you’ll end up with a lot less than you expect. It makes four servings as a side dish.

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