Wednesday, November 10, 2010

Dad's Famous Onion and Mushroom Steak Topping

My dad loves to cook a version of this to put on his steaks, rice, and eggs.  As any good southerner would, he makes it rich with sticks of butter and worschester sauce.  My version is a little bit healthier and also allergy-friendly.  I hope you like it.

Dad's Famous Onion and Mushrom Steak Topping

1 onion, julienned
1 clove of garlic, chopped
1-2 containers of bella mushrooms, sliced
1 T salt
3 T oil
  1. Place all of the ingredients in a shallow pot, preferably enameled cast iron.
  2. Heat ingredients on medium-low heat and allow to cook slowly for 30 minutes to one hour until the ingredients have softened to a sweet taste.
  3. Alternatively, if you are using an oven safe pot, you may place the pot in the oven to cook for one hour.
  4. Adjust seasoning.
  5. Serve warm over steaks, rice, and potatoes.

NOTE 1:  You can alter the ratio here to suit your taste preferences.  When my husband is eating this, I increase the mushrooms.  When it is just my angel and me, I decrease them.  If I am eating by myself, I ditch the mushrooms altogether!

NOTE 2:  I prefer enameled cast iron because most cast iron companies pre-season their cookware in the factory with either soy, corn or vegetable oil.  If you are sensitive to any of these oils or ingredients, you should be careful.  See my review of Le Creuset enameled cast iron for more details.

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