Spanish Mushrooms and Onions
With just a handful of ingredients, these savory mushrooms and onions are completely delicious and a snap to make. You can serve them as an appetizer with good-quality bread or as a topping for piece of grilled steak. This recipe makes 4 servings.
prep time
10 minutes
cook time
15 minutes
Ingredients
16 ounces small brown mushrooms, brushed clean and stems removed (save the stems for a stock, if you like)
1 yellow onion, sliced
3-4 cloves garlic, grated or finely minced
2 tablespoons olive oil
2 tablespoons butter
1/3 cup dry Sherry wine
Salt, to taste
Freshly chopped Italian parsley, for garnish
1 yellow onion, sliced
3-4 cloves garlic, grated or finely minced
2 tablespoons olive oil
2 tablespoons butter
1/3 cup dry Sherry wine
Salt, to taste
Freshly chopped Italian parsley, for garnish
Directions
Heat butter and olive oil in a large, heavy skillet to medium-high on the stove top. Add onions and mushrooms and stir to coat with the fat. Season lightly with salt. Cook, until the mushrooms and onions begin to brown, about 7-8 minutes.
Once the mushrooms and onions are browned, remove them from the pan with a slotted spoon and set aside. Add sherry wine to the pan, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Cook until the liquid has reduced by half.
Add garlic to the pan and cook for one minute. Turn off the heat, add mushrooms and onions back to the pan, and fold gently to combine. Garnish with parsley and serve.
Once the mushrooms and onions are browned, remove them from the pan with a slotted spoon and set aside. Add sherry wine to the pan, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Cook until the liquid has reduced by half.
Add garlic to the pan and cook for one minute. Turn off the heat, add mushrooms and onions back to the pan, and fold gently to combine. Garnish with parsley and serve.
Looking for inspiration? Try these recipes:
Mongolian Beef
Crispy Prosciutto and White Onion Frittata
Bagel and Lox with Herbed Cream Cheese
