Cooking Classics: Sautéed Mushrooms & Onions

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Cooking Classics

The Technique

Sautéed Mushrooms & Onions

Sautéed Mushrooms & Onions are a quintessential classic accompaniment for a wide range of beef cuts including Parsley-Garlic London Broil, Rosemary-Garlic Ribeye Steaks, New York Strip Steaks & more. The key to achieving success depends upon high heat which allows the mushrooms to release much of the water for which they are mostly comprised. As far as equipment is concerned, a heavy sauté pan & a wooden spoon will do the trick. A variety of specimens may be used in this dish from the common white button to the brown crimini both of which fall under the agaricus bosporus fungi classification as immature mushrooms. A combination of wild mushrooms such as oyster, chanterelles & morels offer wonderful texture & taste, if desired, too. Learn how to make this steak house favorite in your very own kitchen. 

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Sautéed Mushrooms & Onions With Red Wine
makes 4 servings

2 Tbsp butter
1 sweet onion, sliced
1 {8-oz} package sliced button mushrooms
1/4 tsp kosher salt
Freshly ground pepper
1/3 cup red wine

Melt the butter in a medium sauté pan over Medium-High heat. Add the onions & cook 2 minutes or until they begin to soften. Sprinkle with the salt & a smattering of pepper. Stir in the mushrooms. Cook, stirring occasionally, 5 minutes. The mushrooms will release a good bit of liquid & evaporate since the pan will be hot. Allow the vegetables to become golden brown during this portion of the procedure. Pour the red wine into the sauté pan scraping the browned bits from the bottom using a wooden spoon. Reduce the mixture until most of the liquid has evaporated, about 2 minutes. Remove from the heat. Serve immediately. 

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How To Make Sautéed Mushrooms & Onions

A small amount of fat & a high heat are key components necessary when sautéing a variety of foods. Sautéed Mushrooms & Onions is a relatively straightforward recipe that relies on the caramelization of the onions, the browning of the mushrooms plus a smattering of butter & red wine to deliver a fully developed dish that is ideal to serve with beef roasts & steak cuts. Sometimes the most simple recipes are the ones that trip folks up the most so I’ve provided visual cues for each step to guide you.

Sauteed-Mushrooms & Onions-Steak-Classics-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Melt the butter in a medium sauté pan over Medium-High heat. Add the onions & cook 2 minutes or until they begin to soften. Sprinkle with the salt & a smattering of pepper. 

Sauteed-Mushrooms & Onions-Steak-Classics-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 2

Stir in the mushrooms. Cook, stirring occasionally, 5 minutes. 

Sauteed-Mushrooms & Onions-Steak-Classics-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 3

The mushrooms will release a good bit of liquid & evaporate since the pan will be hot. 

Sauteed-Mushrooms & Onions-Steak-Classics-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 4

Allow the vegetables to become golden brown during this portion of the procedure. 

Sauteed-Mushrooms & Onions-Steak-Classics-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 5

Pour the red wine into the sauté pan scraping the browned bits from the bottom using a wooden spoon. 

Sauteed-Mushrooms & Onions-Steak-Classics-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 6

Reduce the mixture until most of the liquid has evaporated, about 2 minutes. Remove from the heat. Serve immediately.   

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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