1/3 Photos of Sauteed Mushrooms
2 hrs 20 mins
Dorie's Lori's Note:
So simple, yet so yummy! These mushrooms really are different -- silky -- due to their very long simmer (passive) time. Serve warm on bread to absorb all the delicious liquid. My Nana made these mushrooms, and we would devour them on tangy Jewish rye bread for lunch - a much beloved family favorite. But, mostly we make them as appetizers or for parties - easy and you can make them ahead. Tip: food processor works fine for the onions and mushrooms.
My Private Note
Units: US | Metric
- 1Melt the butter in a saucepan (2 or 3 qt fine).
- 2Cut up the onions into 1/2 inch pieces. Saute in the butter until "golden", when they begin to turn brown and caramelize.
- 3Slice up the mushrooms thinly, cutting them in half crosswise first so the pieces won't be too large. Add them to the onions, and cook, mixing, until they give up their liquid.
- 4Gently simmer them for 1 1/2 hours (really! this will turn them silky), adding hot water as necessary to keep them barely covered. Mix occasionally.
- 5Season with salt and pepper to taste. Serve warm on the bread, which should be sliced fairly thinly.
- 6Prep time given below includes mostly the washing and chopping - sautéing the onions is included in the passive time.
- 7I truly had to guess at the # of servings, but it will serve lots at a party, or maybe 6? for lunch.
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Nutritional Facts for Sauteed Mushrooms
Serving Size: 1 (63 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 68.9
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 3.6 g
- Cholesterol 15.2 mg
- Sodium 43.1 mg
- Total Carbohydrate 3.7 g
- Dietary Fiber 0.6 g
- Sugars 1.6 g
- Protein 1.2 g