Sauteed mushrooms and onions are a wonderful combination that are a wonderful addition to so many foods.
It is said that mushrooms were first discovered in 1651 near Paris in France.
I believe it was one brave person who thought he’d try and eat one.
Since then mushrooms have been cultivated for the culinary delight of many.
Of course there are mushrooms that can be eaten and then there are those that cannot.
Some types of mushroom will cause death, or hallucinations, or both!
But being able to pick the right mushroom is going to be paramount if you are foraging the countryside.
So many mushrooms look like tasty morsels to eat; just beware.
When I was a kid we had a family friend who lived on a farm in the States.
He was all about sustainability, even his fridge was a block of ice in the ground.
We used to forage for mushrooms with him, picking mostly puffball mushrooms, which are big ball-like mushrooms.
We’d slice them, and fry them in butter, they were meaty, with substantial mushroom flavor.
There is something so magical to me about knowing which foods to forage for and bring home to my table.
Onions of course are a whole delight on their own, with many different types and flavors unique each type.
Onions have been around for 5500 years, and cultivated 3500 years ago by the Ancient Egyptians.
Since onions grew wild, they were probably cultivated in several parts of the world around about the same time.
The Ancient Egyptians saw onions as objects of worship which symbolized eternal life.
They thought this because of the onion’s circle within a circle structure.
I don’t have experience foraging for onions, but I have grown my own, which is satisfying all by itself.
And as a combination, mushrooms and onions are hard to beat, and this recipe is on the easy side.
What to Serve It With
There are so many things to serve mushrooms and onions with!
This recipe is even delicious as a side dish eaten all on its own, and is great on burgers or sandwiches.
It’s especially fantastic on grilled meat.
Top rice or mashed potatoes with mushroom and onions.
Put them in gravy to make the gravy more hearty and flavorful, this traditionally goes with sausage and mash.
How to Make Sauteed Mushrooms and Onions
Making sautéed mushrooms and onions couldn’t be simpler.
Slice an onion into thinly sliced moon shapes and seperate the layers making it easier to saute.
Slice the mushrooms into quarter inch slices and seperate, mix with the onions.
Melt butter in a large skillet over medium high heat, add onions and garlic, which is optional if you choose.
If you want to use wine add it now, and allow the onions to steep in the steam.
Continue to cook, stirring frequently until the mushrooms become golden brown.
Remove from the skillet and serve immediately.
Tips for Making
- Cook slowly so that things don’t brown too quickly, this will also ensure not to burn the onions.
- For even deeper flavor add a bit of olive oil to the butter at the beginning.
- Slice the onions and mushrooms as uniformly as possible to ensure even cooking.
Sumac Sauteed Mushrooms and Onions Recipe
- Melt the butter in a skillet over medium high heat.
- Add the onions and mushrooms and turn the heat down to low.
- Cook slowly, stirring regularly.
- Add salt, pepper and spices.
- Stir to incorporate well.
- Cook until onions and mushrooms are soft and the mushrooms are beginning to brown.