Kristy Cook
Ingredients
- 1 pound mushrooms sliced (button, cremini, or a mix)
- 1 large onion thinly sliced
- 3 tablespoons olive oil or butter
- 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1/4 cup dry white wine or broth optional
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
Prepare the Ingredients:
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Clean the mushrooms with a damp paper towel and slice them.
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Thinly slice the onion and mince the garlic.
Heat the Pan:
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Heat the olive oil or butter in a large skillet over medium-high heat until hot but not smoking.
Sauté the Onions:
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Add the sliced onions to the skillet and sauté for about 5-7 minutes, or until they are soft and begin to caramelize.
Add the Mushrooms:
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Add the sliced mushrooms to the skillet with the onions. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Add the Garlic and Thyme:
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Stir in the minced garlic and thyme leaves. Cook for another 1-2 minutes until the garlic is fragrant.
Deglaze the Pan (Optional):
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If using, pour in the white wine or broth to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid cook off for about 2-3 minutes.
Season:
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Season with salt and pepper to taste.
Finish and Serve:
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Remove from heat and sprinkle with chopped fresh parsley if desired.
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Serve immediately as a side dish or a topping for steaks, burgers, chicken, or other dishes.
