Recipe by Dorie's Lori
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.
Top Review by Chef floWer
WOW, what flavour and wonderful texture. I was a bit hesitant to cook this for 1.5 hours but I did. Although the delicious smell was wafting around the house which tempted me to eat I waited and waited. It's was worth the wait. Changes I made was the servings size (6 servings). Thank you Dorie's Lori
- 1⁄2 cup butter
- 3 large onions
- 1 lb mushroom
- salt and pepper
- bread, for eating and mopping, ie. jewish rye, crusty dense bread, french, sour dough, ficelle
Directions See How It's Made
- Melt the butter in a saucepan (2 or 3 qt fine).
- Cut up the onions into 1/2 inch pieces. Saute in the butter until "golden", when they begin to turn brown and caramelize.
- Slice 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.
- Gently 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.
- Season with salt and pepper to taste. Serve warm on the bread, which should be sliced fairly thinly.
- Prep time given below includes mostly the washing and chopping - sautéing the onions is included in the passive time.
- I truly had to guess at the # of servings, but it will serve lots at a party, or maybe 6? for lunch.