Sauteed Mushrooms

"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."
 
Download
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
2hrs 20mins
Ingredients:
5
Serves:
16
Advertisement

ingredients

  • 12 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
Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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
     
  2. Cut the recipe back for 2 as a side dish for brunch. I did look twice at the cooking time but you said (really) so I followed instructions and am I ever glad that I did. Lovely texture and the combination with the onions - great flavor. Thanks for a keeper Dorie's Lori
     
  3. So yummy, indeed. I cut the recipe in half and this was plenty for a light dinner for myself. Very easy and quick to start ... the hard part is waiting for them to finish cooking. I was afraid they might be overcooked, but not the case at all. A good keeper for sure.
     
  4. Made this for supper tonight. I had a lb of mixed mushrooms so I used those.I used butter, I think if you used margarine it would not give the same sweet/salty taste butter does. There were 3 of us for supper, and I have a few left overs.If I had to guess at the servings I would say 4-6 depending on how much one person eats. Very simple and nummy recipe. Thanks so much !!
     
Advertisement

RECIPE SUBMITTED BY

Hi~ <br> <br>First question ? who?s Dorie? Well, she's my mother, and I love her dearly, though she had little to do with my interest in food. See, I just had to come up with a Zaar name, and my little-used ebay moniker popped into my head. <br> <br>I love the 'Zaar and find so much inspiration from the recipies and the friendly community. I love to read recipes and cook, and I am often "creating" dishes. Sometimes I read a bunch of recipes about whatever I have in mind, and do things the way I think I would like them. Unfortunately, I usually don't measure, which is too bad, because they often come out great, and I would like to share them. Now that I am hanging out around the 'Zaar, I expect to be measuring more! <br> <br>About reviews - I often don't follow recipes exactly. I look forward to writing about my experience/alterations, though I might not give a rating if my "altered" experience is not a fair assessment of the original recipe. I often find the star rankings difficult, but on the new Zaar, they seem to be assigned values, so I plan to use them. And, I want to add how helpful I have found other peoples reviews - I always read them when available. That's what makes this site so helpful! (Second besides the community.) <br> <br>I'll write more about myself some day, and my wonderful relationship with food. <br> <br>OK - it's someday - 2 things come to mind. <br> <br>My favorite way to spend my birthday is to cook and invite people over (if only the house would clean itself - I don't have TIME for that!) <br> <br>I like Cook's Illustrated, and often refer to that while cooking. Sort of like my cooking bible, the first place I look, as a reference. Although, I do not think they are the final word in things. Hey - and now, the Zaar is the first place I usually look :-) <br> <br>Another is that I like to eat everything, but I generally (doesn't that mean >50%) cook healthy. So far, this has meant looking for whole grain recipes, or taking other recipes and making them whole grain. Sometimes with mixed results. <br> <br>Various musings: <br> <br>I'd like to write a cookbook (and get rich from it, too.) I bet lots of people here feel that way. Truthfully, it sounds like a LOT of work. Especially as I am too lazy to measure things. LOL <br> <br>I found a pet peeve - incremental product downsizing! Wreaks havok with recipes, and it is so cheap and annoying to destroy standards. <br> <br>Here is another peeve: the variable heat (capsaiasin?) in jalapenos! Why are some so hot, and the next one is so mild??? It is so hard to control the heat in dishes that way. Just can't tell from the outside. Well, Grrr... <br> <br>AND I SPEND WAY TOO MUCH TIME ON THE 'ZAAR! :-) <br> <br>I played Pick-a-Chef Fall '06, and now I get to display these fun banners! <br> <br><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes