So… at first glance, this might could seem to be a weird choice for a post like “who can’t sauté onion and ‘shrooms?”
Round about these parts, a one pound container of sliced ‘shrooms has been cheaper than an eight ounce packet, so I’ve been cooking a large batch, then using ’em in a couple of different recipes, both of which we’ll cover this week, so, y’see, there is actually a method here.
•1 large sweet onion, diced
•1 lb ‘shrooms, sliced
•2 tbsp Sherry Peppers Sauce*
•2 tbsp butter (I use unsalted)
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Melt the butter in a large skillet over medium high heat, then add the onion and sauté for four minutes or so.
Stir in the ‘shrooms and the Sherry Peppers Sauce and continue to sauté for another 10 to 15 minutes.
The ‘shrooms with give up a lot of liquid, and of course, the Sherry Peppers will add some, so you want to continue to sauté until most of the liquid has been cooked off.
This is gonna happen between ten and fifteen minutes, and you are gonna want to keep a close eye on the pan, because you can go from nicely cooked off to burned in next to no time.
Remove from the heat and allow to cool.
I ended up with about 3-1/2 cups of nicely cooked onion and ‘shrooms, more than enough to divide between tomorrow’s post, Chicken Pierre, and a tasty batch of doctored pasta sauce, which’ll be Friday’s Parfait! post. Nifty, huh?