Sumac Sautéed Mushrooms and Onions

Sauteed mushrooms and onions are a wonderful combination, and 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 mushrooms that cannot.

Some types of mushroom will cause death, or hallucinations, or both!

I believe that many people have lost their lives over the years when they ate the wrong fungi. 

Knowing Your Mushrooms

Being able to pick the right mushroom is going to be paramount if you are foraging the countryside. 

So many mushrooms look like they just might be tasty morsels to eat; so 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 over medium high heat for a delicious treat. 

These beautiful specimens were meaty, tender, and had a substantial mushroom flavor.

There is something so magical to me about knowing which foods to forage for to bring home to my table. 

The main rule to remember is don’t eat anything unless you are 100% sure that it is safe!

A quick rule is don’t eat any mushrooms with any red on them, and avoid anything with white gills.

No skirts or rings on the stems or a bulbous sack, none of which sound appetizing to me anyway!

But again I would only eat wild mushrooms if I’m with a mushroom foraging expert.

What About the Onions

Onions of course are a whole delight on their own, with many different types and flavors unique to 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. 

There are no poisonous wild onions, however, there are plants that look like wild onions that can be, so beware.

And as a combination, mushrooms and onions are hard to beat, and this onion and mushroom recipe is on the easy side.

How to Make Sauteed Mushrooms and Onions

Making sautéed mushrooms and onions couldn’t be simpler.

Slice an onion into thinly sliced half moon shapes, and separate the layers making it easier to saute.

Slice the white mushrooms into quarter inch slices and separate the slices.

Melt butter in a large skillet over medium high heat, add onions and garlic (garlis is optional).

Some mushrooms and onion recipes will call for white wine for added flavor. 

If you want to use wine add it now, and allow the onions to steep in the steam.

Reduce heat and stir, add and cook mushrooms over medium heat, then add salt and pepper, and the spices. 

Continue to cook, stirring frequently until the mushrooms become golden brown. 

Remove from the skillet and serve immediately.

What to Serve Sautéed Mushrooms and Onions With

There are so many things to serve fried 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 included with grilled meat and chicken.

Top rice or mashed potatoes with mushrooms cooked with onions and garlic butter. 

Put them in with pasta, and they are amazing cooked with worcestershire sauce in a baked potato.

Put sautéed mushrooms and onions in gravy to make the gravy more hearty and flavorful; this traditionally goes with sausage and mash.

Best Way for Cleaning Mushrooms

I like filling a bowl or sink with water and tossing my mushrooms in it, then I spend a few minutes stirring them around.

Then I take each one and rub off any stubborn dirt which is usually very minimal after stirring them around a bit.

I remove the mushrooms and place them on a kitchen towel to dry, then dab them with a paper towel. 

Tips for Making

• Cook slowly so that things don’t brown too quickly, this will also ensure no burnt 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.