Add more than sizzle to your grilled food with these delicious sautéed mushrooms and onions. Extra flavour comes from the wine, soy sauce, herbs and pepper.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: American
Keyword: mushrooms, onions
Servings: 4
Calories: 140kcal
Author: Getty Stewart
Ingredients
4cupssliced mushrooms1 lb or 454g
1yellow onionsliced
2Tbspcanola oil
1Tbspbutter
1/4cupred wine*
1Tbspsoy sauce
1/4tspblack pepper
1Tbspfresh thyme**leaves stripped
Instructions
Heat a large skillet over medium heat.
Add mushrooms into the dry pan. They will release liquid very quickly.
Stir and watch for about 5 minutes as they release their liquid. When the liquid has evaporated and pan is almost dry, add oil and butter. Cook mushrooms for another minute.
Add onions to pan and cook until they're soft and translucent, about 5-7 minutes.
Stir in wine and soy sauce to pan, scraping any browned bits off the pan.
Cook and stir for 2 to 3 minutes or until liquid is reduced.
Season with pepper to taste (the soy sauce should provide plenty of saltiness). Do a final taste test, adjust seasoning to your liking then sprinkle with fresh thyme leaves.
Video
Notes
*Instead of red wine - use beef soup stock or 2 Tbsp red wine vinegar**Instead of fresh thyme - use rosemary or parsleyUse a large skillet to avoid crowding the mushrooms causing them to steam.