SAUTEED MUSHROOMS
So simple, yet so yummy! These mushrooms really are different -- silky -- due to their very long simmer (passive) time. Serve warm on bread to absorb all the delicious liquid. My Nana made these mushrooms, and we would devour them on tangy Jewish rye bread for lunch - a much beloved family favorite. But, mostly we make them as appetizers or for parties - easy and you can make them ahead. Tip: food processor works fine for the onions and mushrooms.
Provided by Dories Lori
Categories Spreads
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a saucepan (2 or 3 qt fine).
- Cut up the onions into 1/2 inch pieces. Saute in the butter until "golden", when they begin to turn brown and caramelize.
- Slice up the mushrooms thinly, cutting them in half crosswise first so the pieces won't be too large. Add them to the onions, and cook, mixing, until they give up their liquid.
- Gently simmer them for 1 1/2 hours (really! this will turn them silky), adding hot water as necessary to keep them barely covered. Mix occasionally.
- Season with salt and pepper to taste. Serve warm on the bread, which should be sliced fairly thinly.
- Prep time given below includes mostly the washing and chopping - sautéing the onions is included in the passive time.
- I truly had to guess at the # of servings, but it will serve lots at a party, or maybe 6? for lunch.
Nutrition Facts : Calories 68.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.2, Sodium 43.1, Carbohydrate 3.8, Fiber 0.7, Sugar 1.7, Protein 1.2
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