Mushroom And Onion Skillet Food

SAUTéED MUSHROOMS AND ONIONS

Steps:

• Add sliced white mushrooms, chopped onions, butter and minced garlic to a large cast iron skillet.
• Heat mushrooms over medium heat, stirring ingredients frequently until onions and mushrooms are soft and tender, which takes about 6-8 minutes.
• Add 1 tablespoon of cooking sherry and 1 tablespoon soy sauce and mix well.
• Continue to heat mushrooms and onions for 2 minutes, until mushrooms are caramelized and excess liquid is burned off.
• Season mushrooms and onions with sea salt and cracked pepper.
• Serve hot either as a side, on a burger, chicken, pork, or even as a savory topping to an omelet.

QUICK SKILLET STEAK WITH ONIONS AND MUSHROOMS

Steps:

• Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste.
• Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef.
• Cook 1 minute, then turn steak and cook an additional 30 seconds.
• Set aside in a large dish.
• Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more.
• Add remaining steak to the dish.
• Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper.
• Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
• Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with oil.
• Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half.
• Add to dish with steak and onions and stir to combine.
• Serve over rice.

MUSHROOM, TOMATO AND ONION SAUTE

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.

SKILLET-ROASTED AND CREAMED MUSHROOMS AND ONIONS

Steps:

• Skillet-roast the garlic cloves: Heat a large skillet over medium heat and add the unpeeled garlic cloves. Cook, stirring occasionally, so that the skin gets charred on all sides, 15 to 20 minutes. Remove from the heat and wrap the garlic cloves in a clean kitchen towel for a few minutes to cool and soften. Peel off the skins and set aside.
• Heat the same skillet over medium-high heat and add the mushrooms to the dry skillet. Cook, stirring occasionally, until the mushrooms have released their natural juices and begin to soften and brown, about 10 minutes. Remove the mushrooms from the skillet and set aside.
• Melt the butter in the same skillet, then add the thawed pearl onions and the peeled skillet-roasted garlic cloves. Toss to coat completely in the butter.
• Cook, stirring occasionally, over medium-high heat until the onions begin to caramelize and turn golden, 5 to 7 minutes.
• Sprinkle the sugar and 1 teaspoon of salt over the top of the onions and garlic, then add the vegetable stock, vinegar and thyme sprigs, stirring often and scraping the browned bits from the bottom of the pan. Then add the reserved mushrooms back into the pan, tossing with the onions and garlic.
• Simmer over medium-high heat until the liquid begins to thicken, 2 to 3 minutes, then stir in the cream, nutmeg, and Parmesan to coat and bring to a simmer so that the sauce warms through completely, 2 minutes. Add salt and pepper to taste before serving.

GRILLED MUSHROOMS AND ONIONS IN FOIL

Steps:

• Preheat an outdoor grill for medium heat.
• Fold an 18-inch wide piece of aluminum foil so it is square.
• Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
• Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.

MUSHROOM AND KALE BREAKFAST SKILLET

Steps:

• Heat oil in a 12" skillet over medium-high. Crush cumin, coriander, and red pepper with a mortar and pestle or heavy skillet. Add to hot oil in skillet and stir to coat. Add onions and mushrooms and cook, stirring often, until softened and lightly browned, 6-8 minutes. Add tomatoes, vinegar, and 1 tsp. kosher salt and stir to combine. Add kale, cover skillet, and cook, uncovering and tossing occasionally, until kale is wilted, 4-6 minutes. Season with remaining 1/2 tsp. kosher salt.
• Make 8 indentations in vegetable mixture. Carefully crack an egg into each. Cover skillet and cook over medium-low heat, rotating skillet on burner halfway through to ensure even cooking, until egg whites are opaque and just set, 8-10 minutes. Top with sea salt, herbs, and Aleppo-style pepper (if using). Squeeze lemon juice over.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

CHICKEN SKILLET WITH MUSHROOMS AND ONIONS

Steps:

• Cook chicken, onions and mushrooms in large nonstick skillet on medium-high heat 10 min. or until chicken is done (165°F), stirring onion mixture occasionally and turning chicken after 5 min. Transfer chicken to plate; cover to keep warm. Continue cooking onion mixture 3 to 5 min. or until golden brown, stirring occasionally.
• Add Worcestershire sauce to onion mixture in skillet; mix well. Reduce heat to low. Return chicken to skillet; spoon onion mixture over chicken.
• Mix stuffing mix and hot water; spoon around edge of skillet. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

MUSHROOM BEEF SKILLET

Steps:

• Broil beef 4-6 in. from the heat for 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Set aside and keep warm., Meanwhile, in a large skillet, bring broth to a boil. Add mushrooms and onion; cover and simmer until tender, about 5 minutes. In a small bowl, whisk the flour, cornstarch and water until smooth. Whisk into broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., In another small bowl, combine the yogurt, paprika, mustard and garlic powder; stir into broth mixture until smooth. Cut beef diagonally into thin strips; add to broth mixture. Cook and stir over low heat until heated through. Serve with noodles if desired.

MUSHROOM & GREEN ONION SKILLET FRITTATA

Steps:

• Beat Neufchatel in large bowl with mixer until creamy. Add eggs, 1 at a time, mixing on low speed after each until blended. Stir in bacon, 3/4 cup mozzarella and onions.
• Spray 10-inch ovenproof nonstick skillet with cooking spray. Add mushrooms and garlic; cook and stir on medium heat 5 min. or until tender. Stir in Neufchatel cheese mixture until blended. Cover with lid. Reduce heat to low; cook 8 to 10 min. or until egg mixture is almost set in center. Uncover; place skillet in oven.
• Bake 5 min. or until center is set. Remove from oven. Top with remaining mozzarella; cover with lid. Let stand 2 min. Loosen frittata from side of skillet with spatula; slide frittata onto serving plate. Cut into wedges to serve.