Makes about 1 cup
This little veggie mixture is one of those base recipes I use as freely as kids use ketchup. A spoonful livens up scrambled eggs, grilled cheese sandwiches, and in this case is a perfect topping for baked potatoes. I especially love them with the sweet potatoes. I’d planned on keeping mine vegan, and just using the mushroom-onion mixture, but alas, the bacon and cheddar cheese proved to be too tempting. Better luck next time, I suppose!
8 ounces (224 grams) white mushrooms, sliced
1 medium yellow onion, sliced
Extra-virgin olive oil
Sea salt & freshly ground black pepper
Heat a 10-inch (25 cm) skillet over medium-high heat. Drizzle in enough oil to coat the bottom of the pan. Add the mushrooms, and season with salt and pepper. Sauté for 5 minutes, until they begin to release some water. Add the onions, and season again with salt and pepper. Reduce the heat to medium-low. Cook for 10 more minutes, until the onions are tender. Deglaze with a splash of vermouth, if you like, scraping the browned bits from the bottom of the pan (or you can use a bit of water). Cook for 2 more minutes. Use immediately, or store in a covered container in the fridge, and use as you like.