Re: 25-feb-2025 Something a little different for lunch

On 2/25/2025 12:34 PM, Cindy Hamilton wrote:

I had some rather elderly button mushrooms in the fridge.  I sliced
them fairly thin, sweated them down and browned them in butter, with
salt, pepper, and a shot of Worcestershire sauce.
 I had a likewise senescent portion of an onion, which I sliced thinly.
When the mushrooms were done, I squeezed them against the side of the
pan to release some of the butter and moved them into a storage bowl.
Then I sweated and browned the onion in the remaining butter, with
additional salt and pepper.  The volume of onion was about equal
to the volume of mushrooms; I mixed them together.
 I'll put a spoonful on a burger today at lunch.
 The remainder will be stored until perhaps Friday, when I'll put it
on toast, top it with Gruyere cheese and melt the cheese on top.

I make that fairly often. It's great on baked potatoes and good over beef too.

Perhaps I'll spread the toast with a thin schmear of Dijon mustard,
for brightness.
 Now I'm just waiting for my husband to come in from the workshop
and throw a wobbler because I created the odor of mushrooms in
the house.