Mushrooms and Onions

Since people ask, I thought I post a few of my original recipes. Starting with how I prepare mushrooms and onions. I originally started doing them to put on burgers, but it's become a side dish, too.

Mushrooms and Onions

Serve as a side (cut chunky) or a topping (sliced/chopped) on burgers, steak, chicken breasts, etc.

• Onions - 2 small yellow onions (or 3 cups [12oz] pearl onions)
• Mushrooms - 16oz baby portabella
• Minced Garlic - 1 or two teaspoons or to taste
• Rice vinegar - several dashes
• Worcestershire Sauce - a dash or three
• Teriyaki Sauce - (optional) a tablespoon or so to taste (soy sauce works, too)
• Butter or Sesame Oil (peanut oil may be good, but I haven't tried it yet)

1. Cut onions to prefered style. Thin strips cook faster but 1/8s (halved and quartered) have more texture.
2. Quarter or slice mushrooms if whole. Pre-sliced work OK, too.
3. In a skillet or wok, saute onions in about a tablespoon of butter or oil to lightly caramelized state. This takes more than a few minutes. I'm happy when edges start to turn brown.
4. Add garlic.
5. Add mushrooms (and more butter or oil if needed) and saute with the onions until soft, but not mushy.
6. Add vinegar, worcestershire sauce and teriyaki sauce to taste. A bit of sriracha sauce for the daring. Stir to blend.
7. Remove from heat and let cool 1 or 2 minutes.