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SAUTÉED 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 granules

Recipe



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 sauté until desired tenderness.

Serve over meat, or as a side dish.