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Mushroom & Onion Dijon: The Ultimate Side Dish

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Mushrooms and onions are two of my “any-dish” ingredients. I can’t think of anything savory that I cook that wouldn’t be enhanced with these delectable flavor (and health!) powerhouses.

This mushroom-and-onion dish is so versatile. It is delicious on its own as a side dish. Or you can…

  • Serve it over any simply cooked protein—fish, beef, chicken, tofu (perhaps pork; I can’t personally vouch for that one). It’s a great way to give new life to leftovers.
  • Cook it with any of these proteins for a one-pan, easy-clean-up dish.
  • Stir it into any type of grain—brown or wild rice, quinoa, buckwheat groats, mashed potatoes (and don’t peel the potatoes here; they add great texture as well as nutrition). Most recently, I mixed the combo into cooked brown rice pasta (8 ounces dry). We had three couples over for lunch that day, and everyone went back for seconds!

 

In preparing for this blog, I used one 6-ounce package of cremini mushrooms and one 3.5-ounce package of shiitake mushrooms. This will work with any kind of mushroom—buy what you like—and, as far as I’m concerned, the more the merrier.

 

 

 

Ingredients:

  • 2 containers mushrooms (10-16 ounces)
  • 2 medium onions
  • 3 cloves garlic
  • 1 tsp. dried marjoram
  • 1 tsp. dried tarragon
  • ¾ cup dry white wine or white cooking wine
  • 1-2 Tbsp. Dijon mustard (to taste)
  • Olive oil for sautéing

Instructions:

  1. Clean and slice mushrooms. Peel, halve and slice onions.
  2. Warm sauté pan on medium heat. Once warm, add some olive oil (how much depends on the size of your pan; I used about two tablespoons) and swirl to coat.
  3. Add the onions and sauté for a few minutes until they start to soften.
  4. Add the mushrooms and keep on cookin’.
  5. After a few minutes, add the garlic. Some people like to add the garlic early on in a sautéed dish, but I find it overcooks the garlic and prefer to wait a bit. Continue to sauté until the mushrooms and onions are soft. This step of the process can take a while—15 minutes or more—if you like the veggies well-cooked, as I do. You can speed up the process by turning the heat down a bit (3 out of 10) and covering the pan to contain and concentrate the heat, and then uncover every few minutes to mix it around.
  6. When the vegetables are nearly cooked, mix in the marjoram and tarragon. Turn the heat back up to medium, and pour in the wine. Keeping the pan uncovered, mix to boil off the alcohol in the wine and to concentrate its flavor as some of the liquid boils off.
  7. Add in the Dijon, and mix to blend, letting the flavors meld for another minute or so. If you boiled off too much liquid and want it saucier—especially if you are mixing this into pasta or rice or the like—just add a bit more wine or water and mix to blend.

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