Saturday, October 19, 2013

Caramelized Onion Mushrooms

Being curious cook, I have been trying various mushroom recipes, great, good, and mediocre. This simple recipe, running in a family since I remember myself, so far, stands firm as the best one.

Blog's Category: Hors D'oeuvre, My Own Fast and Easy, Vegetarian


Here is why I just love recipes with a limited amount of ingredients - you take two or three perfectly matching ingredients (as a happily married couple), process them in a magic (or may not be so magic) way and receive wonderful dish in which each of ingredients is a star and sings a song in a perfect harmony with other ingredient. This Caramelized Onion Mushrooms is an example of it.

It seems like no matter how many new and exciting recipes with mushrooms I offered to my folks, they tell me over and over that this recipe is their favorite. Quickly disappearing mushrooms are the best proof of this.

Honestly, this recipe is so simple that I would be ashamed to call it a "recipe" if not one culprit you have to know to get a great result. This small detail in the process of cooking mushrooms with onions give it the right to be a RECIPE. Ready?

What is it?

Plain white mushrooms, cooked down with onion until both caramelized to the beautiful golden-brown sheen.

Taste Description

Combination of savory sweetness of caramelized onions and it's buttery texture, merged with warm and woody flavors of mushrooms. Semi-crunchy texture of well browned mushrooms is a bonus feature nobody would resist.

How to Serve

 It's versatile: serve right away, hot, or just warm, piled on a top of rice, mashed potato, or crostini. It's great as addition to your burger or as a filling for a wrap - there can be so many application of it. It will keep in a fridge for a several days.
Caramelized Onion Mushrooms

For about 4 cups of end product:
  • 4 8-oz containers of white mushrooms (about 8-10 medium mushrooms per container),cleaned and sliced thinly about 1/5"
  • 3 medium onions, sliced into 1/5" half-rings
  • 1/3 tsp salt (or to taste)
  • 1/2 tsp freshly ground black pepper
  • 5-7 tbs flavorless/cooking olive oil

- Assemble wrap: spread mayo onto the flatbread; then put a sheet of nori; then pile rice closer to the end of flatbread. Top rice with fish pieces and celery sticks (refer to pictures below). To pack a lunch, roll your wrap into square sheet of foil and twist the ends candy-like...cute, hah?


- In a non-stick large frying pan, pour olive oil and cook mushrooms, stirring occasionaly. Here comes the culprit I was talking about: mushrooms has to cook up untill all liquid they release will evaporate. You may need a bit of a patience - it may take a while, up to 30 minutes depending how many mushrooms you have, how high the heat is and so on.

- Just when all liquid is evaporated, add onions and continue to cook, stirring.

- Add salt and pepper and continue to cook, stirring, until onion is nicely caramelized and mushrooms are "well done" and a bit crunchy. Adjust salt and pepper if needed, take off heat and enjoy!


"In a middle of a game" I had to switch from my favorite stainless steel pan to a non-stick one. Must be, my great stainless steel pan is not so great :( So, to get nicely browned mushrooms and onions, definitely, use non-stick pan.

I paired my mushrooms here with a savory steel-cut oatmeal.

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