Picture this: a skillet of deeply caramelized onions and earthy cremini mushrooms, simmering in a rich, savory sauce of beef stock, sherry, and a hint of garlic. This is the side dish that threatens to steal the show. Every single time I make these sautéed mushrooms, my family hovers over the stove, forks in hand, ready to devour them before they even have a chance to reach a serving bowl. They are, without a doubt, the ultimate companion to a perfectly cooked, juicy medium-rare steak, soaking up every last delicious drop of flavor.
Ingredients
• 1 tablespoon avocado oil or olive oil
• 1 medium onion, thinly sliced
• Sea salt and ground black pepper, to taste
• ¼ cup beef stock or bone broth
• 1 pound cremini mushrooms, halved
• 5 cloves garlic, thinly sliced
• 1 bay leaf
• Pinch of red pepper flakes
• ¼ cup cooking sherry
• 2 tablespoons red wine vinegar
• Chopped fresh flat-leaf parsley, for garnish
Instructions
1. Directions
2. Heat the oil in a large skillet over medium heat. Once shimmering, add the sliced onion and season generously with salt and pepper.
3. Cook, stirring occasionally, until the onion is soft, deeply caramelized, and sweet, about 20 minutes.
4. Pour in the beef stock to deglaze the skillet. Use a spatula to scrape up any flavorful browned bits from the bottom of the pan.
5. Add the mushrooms, garlic, bay leaf, red pepper flakes, cooking sherry, and red wine vinegar to the skillet. Cook, tossing frequently, until the mushrooms are browned and tender and the liquid has reduced to a glaze, about 10 minutes.
6. Remove the bay leaf and garnish with fresh parsley before serving.
Nutritional Information
• Recipe Facts
• MAKES: 6 servings · PREP TIME: 10 minutes · COOK TIME: 30 minutes
• PER SERVING
• CALORIES: 52
• FAT: 2.4g
• PROTEIN: 3.2g
• TOTAL CARBS: 5.7g
• FIBER: 1.1g
• NET CARBS: 4.5g
Pro Tips
• For a smoky, savory crunch, stir in some chopped crispy bacon or pancetta at the end.
• Don’t overcrowd the pan when cooking the mushrooms. Work in batches if necessary to ensure they brown properly instead of steaming.
• For a deeper, more complex flavor, substitute the cooking sherry with a dry red wine like Merlot or a splash of brandy.
• Add a sprig of fresh thyme along with the bay leaf for an extra layer of earthy, aromatic flavor.
FAQ
Q: What kind of mushrooms are best for this recipe
A: This recipe specifically calls for cremini mushrooms due to their rich, earthy flavor. They are halved to ensure they cook evenly and absorb the savory sauce.
Q: Can I use something other than cooking sherry
A: Absolutely. For a deeper, more complex flavor, the pro tips suggest substituting the cooking sherry with a dry red wine like Merlot or even a splash of brandy.
Q: How do I stop my mushrooms from getting soggy
A: The key to perfectly browned, non-soggy mushrooms is to avoid overcrowding the pan. If your skillet is too full, the mushrooms will steam instead of sauté. Cook them in batches if necessary to ensure they have enough space to brown.
Q: What can I add for extra flavor
A: To enhance the flavor, you can add a sprig of fresh thyme along with the bay leaf for more earthy notes. For a savory, smoky crunch, stir in some chopped crispy bacon or pancetta just before serving.
