This recipe for sautéed mushrooms and onions is the perfect side to accompany a juicy steak. The mushrooms are well seasoned to stand up to the big robust flavours of the beef. You can use button mushrooms, cremini, or a combination of your favourite mushroom mix.
For mushrooms to brown, they have to release their liquid first. In this recipe, the water is drawn from the mushrooms and then evaporated allowing the mushrooms to brown.
- 1 tablespoon vegetable oil
- 1 ½ pounds mushrooms, quartered or sliced
- 1 tablespoon butter
- 1 medium onion, sliced
- 1 teaspoon dried thyme
- 2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- Heat oil in a large frying pan over medium-high heat until it shimmers. Add mushrooms; cook and stir until mushrooms begin to release their liquid (about 4 minutes).
- Turn heat to high; cook and stir until all liquid has evaporated and mushrooms start to smell nutty (about 5 to 6 minutes).
- Reduce heat to medium-low, add butter, onions and thyme; cook and stir until onions soften (about 5 minutes).
- Stir in Worcestershire and soy sauce. Taste and season with a pinch of pepper.
- If the caramelized bits on the bottom of the pan start to darken too much, just add a splash of water and stir (this technique is called deglazing).
- Instead of quartering mushrooms with a knife, just break them in half, then into quarters. This is a great job for the kids to do.
- If you’re using shiitake mushrooms, be sure to remove the stem and discard or save it to flavour a stock.