24 Ounces baby bella mushrooms (White mushrooms or portabella mushrooms are fine, too.)
1 Medium sweet onion
3 Tablespoons butter
2 Teaspoons salt
1 Teaspoon black pepper
Cut onion into thin slivers. Rinse mushrooms and cut in half or bite-sized pieces.
Preheat skillet at just over medium heat. Melt butter in pan. Stir in mushrooms and onions. Saute, stirring often, for five to ten minutes.
When the onions turn translucent, the dish is finished.
Options: If you’re making steak, remove some of the mushrooms and onions half way through the saute process and cook them in the meat juices. Also, if you don’t like wet mushrooms and onions, you can drain and discard the liquid given up by the mushrooms that gathers in the pan.
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