Ingredients
- Mushrooms (cremini, shiitake, or your choice) – 1 pound
- Yellow Onions – 2 medium
- Olive Oil – 2 tablespoons
- Butter – 1 tablespoon
- Balsamic Vinegar – 1 tablespoon
- Fresh Thyme – 2 sprigs
- Salt – 1/2 teaspoon
- Black Pepper – 1/4 teaspoon
Instructions
- Step 1: Slice the mushrooms and onions. Ensure the onion slices are roughly the same thickness for even cooking.
- Step 2: Heat olive oil and butter in a large skillet over medium heat.
- Step 3: Add the sliced onions to the skillet and cook, stirring occasionally, until they soften and begin to caramelize, about 15-20 minutes. Reduce heat if they start to burn.
- Step 4: Add the mushrooms and thyme sprigs to the skillet with the onions. Season with salt and pepper.
- Step 5: Cook, stirring occasionally, until the mushrooms are tender and have released their moisture, and the liquid has mostly evaporated, about 10-15 minutes.
- Step 6: Stir in the balsamic vinegar and cook for another minute, scraping up any browned bits from the bottom of the pan. Remove thyme sprigs before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the mushrooms and onions in a skillet over medium-low heat with a splash of water or broth to prevent sticking.
- Serve atop grilled steak or creamy polenta for a flavorful and satisfying meal.
- For extra depth of flavor, let the onions caramelize undisturbed for a few minutes at a time, allowing them to brown beautifully before stirring.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American