SAUT�ED MUSHROOMS & ONIONS
Source of Recipe
Original
Recipe Introduction
We like this on meatloaf, steak, or by itself. When we have a roast, I omit the beef bouilion and butter, and cook the mushrooms and onions in the pan drippings, adding a little water, if necessary. More water can be added, and then the mixture can be thickened with cornstarch, to make a nice mushroom-onion gravy.
List of Ingredients
16 oz mushrooms, sliced
3 large onions, halved and sliced
4 Tablespoons unsalted butter (or 2 Tablespoons butter, 2 Tablespoons Olive oil)
1-2 teaspoons beef bouilion granulesRecipe
In a large frying pan, over medium heat, slowly meat the butter. Add the beef bouilion granules, and stir until dissolved.
Add the mushrooms and onions, and saut� until desired tenderness.
Serve over meat, or as a side dish.
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