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Sautéed Mushrooms and Onions

Full Recipe
  1. Trim and thinly slice 1 pound cremini mushrooms into 1/4-inch pieces. Halve 1 large sweet Vidalia or yellow onion, then slice into 1/4-inch-thick half-moons. Mince 2 garlic cloves.
  2. Heat a large skillet over high heat. Add 2 tablespoons unsalted butter and 2 tablespoons olive oil. When the butter melts, add the mushrooms and 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, until the mushrooms release their liquid and the liquid is almost evaporated, 5 to 10 minutes.
  3. Add the onion and season with the remianing 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onions and mushrooms are tender and golden-brown in spots, 7 to 10 minutes. Meanwhile, finely grate the zest from 1 medium lemon until you have 1/2 teaspoon. Juice the lemon until you have 2 tablespoons. Pick and finely chop the leaves from 1/4 bunch fresh parsley until you have 2 tablespoons.
  4. Add the garlic to the onion and mushroom mixture and cook, stirring often, until golden and fragrant, about 1 minute. Add 1/4 cup dry white wine and cook until completely evaporated, 1 to 2 minutes.
  5. Remove the skillet from the heat. Add the lemon juice, lemon zest, and parsley, and toss to combine. Taste and season with more kosher salt and black pepper as needed.

Substitutions: The white wine can be substituted with red wine or a fortified wine such as marsala, sherry, or vermouth, which will provide a more distinct flavor profile. Replace the parsley with any leafy, tender green herb such as cilantro, basil, or dill. Tarragon is also a lovely substitution but a stronger herb, so start with 1 1/2 tablespoons and add more as needed.

Edit Recipe (last edited by slouken)