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Nutrition Facts
Serving Size 1 (102g) Recipe makes 4 servings
Calories 105
Calories from Fat 84		(79%)
Amount Per Serving		%DV
	Total Fat 9.3g	14%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 58mg		2%
Potassium 233mg		6%
Total Carbohydrate 4.9g		1%
	Dietary Fiber 1.0g	3%
	Sugars 2.3g
Protein 2.1g		4%
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Mushrooms and Onions for Steak

Recipe #102524 | 40 min | 10 min prep

⁽²⁸⁾ RATE IT NOW Print Recipe

By: Hey Jude
Oct 22, 2004

This is how I sauté mushrooms and onions to serve with grilled steak. I've been doing it this way for years and never really thought of it as a recipe until today when my husband mentioned that it was the best he'd ever had. If you have leftovers, make an omelet with them with smoked swiss cheese and serve with hot, steaming bowls of tomato soup with basil. Just trust me on that.

SERVES 4 (change servings and units)

Ingredients

1/2 lb sliced mushrooms (I use crimini but white work as well)
1 medium onion, sliced into wedges
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt

Directions

1
Melt the butter and olive oil together in a frying pan and add the mushrooms and onions; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes.
2
While there's still some moisture left from the mushrooms, add the Worcestershire sauce and garlic salt.
3
The mixture will thicken and it's ready to serve.
4
Serve with grilled steak and use leftovers for omelets.
5
Makes 4 servings if served with steak.

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Featured Reviews for This Recipe

From: CrystaClear

On Mar 20, 2010

0 people found this review helpful

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From: Krista Smith

On Mar 19, 2010

These were just delicious. I used baby bellas and they were on the chewy side but the flavor was wonderful. Next time, I'll use my standard white button mushrooms and I know they'll be exactly what I'm looking for. Thanks for a great recipe that I probably never would've figured out on my own!

0 people found this review helpful

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From: Kendra*

On May 18, 2008

This was a very good recipe. I've made it before and really liked it, but this time I added about 1T Balsamic Vinegar when I added the worcestershire sauce. That addition put it right over the top! Thanks so much for posting, Hey Jude!

2 people found this review helpful

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From: coleen114

On May 12, 2007

This was tasty, but I would recommend starting to cook the onions before adding the mushrooms as they take much longer to carmelize. The worchestershire adds a nice flavor. I will make this again. I had very few leftover, but I'd bet they would taste great on a grilled cheese sandwich. Maybe lunch tomorrow.

1 people found this review helpful

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