Grilled steak is nice but when you can add an easy and flavorful side dish to it you can take an ordinary piece of meat and make it extra special. And this oh-so-easy dish of sauteed mushrooms and onions is exactly what I serve I want to take a steak and impress.
This recipe is more of a method rather than an exact formula. I like to use red onions but any kind. Add more garlic if you like, use less or omit it entirely. And as far as the mushrooms go, use whatever type you like. Portobella are always good since they are meaty and hold up well to slow cooking but I prefer to use a variety of wild mushrooms for added flavor and interest. These are so good that they may be more popular than the steak. I’ve even been known to serve these mushrooms as a dish unto themselves on a buffet table. They disappear there too.
GARLIC SAUTEED MUSHROOMS & ONIONS
2 tablespoons olive oil
1 tablespoon unsalted butter
6 cloves garlic, crushed and minced
1 large red onion, thinly sliced
3 cups wild mushrooms, cleaned stemmed and sliced
1/2 teaspoon dried thyme
Salt & pepper to taste
Heat the olive oil and butter in a large skillet set over medium-low heat until the butter has melted.
Add the garlic and onions to the skillet and cook, uncovered for 10-15 minutes, stirring occasionally. You want the onions to soften but not brown.
Add the mushrooms to the skillet, stir and continue cooking on medium-low heat until the mushrooms are soft for an additional 8-10 minutes. They will initially release their liquid then this liquid will cook off.
Stir in the thyme, season with salt and pepper and serve. Alternatively, you can turn off the heat, cover the skillet and allow the mixture to sit until ready to serve.
Yields: 2 cups