Onion And Mushroom Condiment Food

CARAMELIZED ONION AND MUSHROOM CROSTINI

Steps:

• Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the sliced onion and mushrooms and cook for 5 minutes, stirring occasionally, until the onions and mushrooms become tender and golden. Off heat, add the Marsala wine to the onions with the thyme leaves, place back on the burner and reduce the heat to a simmer. Cook for 5-7 minutes or until jammy.
• While the onion mixture cooks, place the sliced bread on a foil or parchment lined baking sheet. Melt the remaining 1 tablespoon of butter in a small saucepan over medium heat or in the microwave on high for 30 seconds. Brush the bread slices with melted butter and toast in the oven until lightly browned.
• To assemble, mound each of the toasts with equal amounts of the caramelized onion mushroom mixture. Sprinkle with more thyme leaves and serve.

PASTA WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Heat 1 tablespoon olive oil in a large Dutch oven or wide pot over medium-high heat. Add the mushrooms and cook, undisturbed, until they are lightly browned and they start to soften, about 5 minutes. Stir well, then add the onions, paprika, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally (more frequently toward the end), until the onions are golden and very tender, about 30 minutes, reducing the heat to medium during the last 10 minutes so the onions don't burn.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Add the pasta, 3/4 cup cooking water, the sour cream and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
• Add about half each of the parsley, dill and chives to the pasta and toss; season with salt and pepper. Divide among bowls and top with the remaining parsley, dill and chives.

ROASTED TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
• Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.

FRENCH ONION SOUP STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.

CREAM OF GARLIC, ONION, AND MUSHROOM SOUP

Steps:

• Saute chopped mushrooms in olive oil over high heat for 2-3 minutes.
• Stir as little as possible so that they brown, not steam.
• Remove from pan and set aside.
• Melt butter over medium-low heat.
• Add onions and garlic.
• Cover and cook for about 10 minutes, stirring occasionally.
• Add the flour and cook, stirring, for 3 minutes.
• Add the broth, half and half, sherry, thyme, and bay leaf.
• Stir well and bring to a boil.
• Lower heat and cook uncovered for 15 minutes.
• Add the bread pieces, stir well, and simmer for another 5 minutes.
• Discard the bay leaf.
• Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
• (You can also do this in batches in a blender or food processor, but use caution to avoid burns.) Add the reserved mushrooms to the pureed soup and heat through.
• Add salt and pepper to taste.

STEAK SAUCE MUSHROOM & ONIONS

Steps:

• in heavy skillet saute mushrooms in olive oil and butter until almost done.
• add garlic and onion and cook until until onions are done to tender crisp.
• add A-1 and worcestershire mix well until heated through.
• serve.

ONION AND MUSHROOM CONDIMENT

Steps:

• heat a sauce pan on high.
• add olive oil once hot.
• once the olive oil is warmed (starts to ripple) add mushrooms.
• stir to coat with oil.
• then add onions, stirring occasionally till slightly browned.
• remove the pan from the heat and pour on the sherry, (be careful especially if you are cooking with gas since alcohol is flammable).
• return the pan to heat. and allow the sherry to reduce by half.
• add beef broth and allow it to reduce till there is about 1/4 cup of liquid left.
• strain the mixture.
• the mushrooms and onions make a nice condiment with any meat -- the strained liquid can be thickened to make a sauce/gravy.