25-feb-2025 Something a little different for lunch

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.
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.

--
Cindy Hamilton