Sweet Onions And Mushrooms From The Skillet
Sweet Onions And Mushrooms From The Skillet
Serve these alongside grilled meat and fish or stirred into softly set scrambled eggs. Or, pile over a baked sweet or russet potato with a dollop of crème fraiche. Chilled and chopped, the combo makes a hearty salad topping.
Prep Time
10
minutes
Cook Time
12
minutes
Servings
4
Total time: 22 minutes
Ingredients
- 2 large sweet onions (about 18 ounces)
- 2 tablespoon sunflower or safflower oil
- 1 1/2 cup thinly sliced assorted mushrooms, such as cremini, oyster, maitake, shitake (about 6 ounces)
- 2 cloves garlic, crushed
- 1/2 teaspoon kosher salt
- 1/4 cup chopped mixed fresh herbs, such as chives, cilantro, basil, tarragon, parsley
Directions
- Step 1: Cut 2 large sweet onions in half through the stem end. Set cut side up on the cutting board, then thinly slice at an angle to create wedge shaped pieces.
- Step 2: Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat until hot. Add 2 tablespoons sunflower oil and then onion slices. Cook over medium-high heat, stirring often, until onions are golden brown and tender, about 5 minutes.
- Step 3: Stir in 1 ½ cups mushrooms; cook and stir until golden, 3 to 5 minutes. Stir in 2 cloves crushed garlic and ½ teaspoon salt; cook 1 minute.
- Step 4: Refrigerate covered up to 1 week. Serve warm sprinkled with ¼ cup chopped mixed herbs.