Champignons et oignons sautés

Ingrédients

• 2 tablespoons Olive Oil
• 2 tablespoons Unsalted Butter
• 1 large Onion (thinly sliced)
• 1 pound Mushrooms (sliced thick)
• 2 cloves Garlic (minced)
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 cup Dry White Wine ( or Vegetable Broth or Plain Water)
• 1 tablespoon Fresh Parsley (chopped)

Préparation

1. 1

   Heat a large skillet over medium heat. Add OLIVE OIL and heat until shimmering. Add the ONIONS to the skillet and sauté for 3-4 minutes, stirring frequently, until they begin to brown.

2. 2

   Add the BUTTER to the skillet and heat until melted. Add the MUSHROOMS to the skillet and stir to combine with the onions. Cook for 7-10 minutes, stirring occasionally. If you like browner mushrooms, you can cook them longer.

3. 3

   Stir in the GARLIC and cook for 1-2 minutes, just until fragrant.

4. 4

   Pour the WINE (or other liquid) into the skillet to deglaze the pan, scraping up any browned bits. Let the liquid simmer for a few minutes or longer as needed to reduce to your liking.

5. 5

   Season the mushrooms with SALT and PEPPER, to taste.

6. 6

   Remove from heat and garnish with PARSLEY, if desired. Serve warm.