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Browned Mushrooms and Onions
Andre Lewis

Browned Mushrooms and Onions

Mushrooms and onions sound basic until they arrive pale and wet. Start the mushrooms in a broad dry pan so their water cooks away, then add fat and onion for browning. The final splash of Worcestershire should glaze the vegetables, not create broth.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs cremini mushrooms thickly sliced
  • 1 large yellow onion thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tbsp Worcestershire sauce

Method
 

  1. Heat a 12-inch skillet over medium-high heat and add the mushrooms to the dry pan.
  2. Cook for 6 to 8 minutes, stirring occasionally, until the released liquid evaporates.
  3. Add the butter, oil, onion, salt and pepper and spread everything into an even layer.
  4. Cook for 10 to 12 minutes, stirring every few minutes, until the mushrooms and onions have deep brown edges.
  5. Add the Worcestershire sauce and toss for 1 minute until the vegetables look glazed and the pan is nearly dry.
  6. Serve hot without covering, which would soften the browned surfaces.