Pan Fried Onions Mushrooms Recipes

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PAN FRIED ONIONS & MUSHROOMS



Pan Fried Onions & Mushrooms image

Make and share this Pan Fried Onions & Mushrooms recipe from Food.com.

Provided by Bergy

Categories     Onions

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

2 medium onions, thinly sliced
12 mushrooms, cleaned & sliced
1 ounce dry vermouth
Pam cooking spray
salt & pepper

Steps:

  • Lightly spray a skillet with Pam.
  • Add onions and Mushrooms cook over medium heat stirring frequently for apprx 20 minutes or until the onions & mushrooms are golden.
  • Add vermouth and stir to get all the brown off the bottom of the pan.
  • Season with salt & pepper.

Nutrition Facts : Calories 79.5, Fat 0.5, SaturatedFat 0.1, Sodium 10.5, Carbohydrate 14.2, Fiber 3, Sugar 6.9, Protein 4.6

FRENCH FRIED ONIONS AND MUSHROOMS



French Fried Onions and Mushrooms image

Provided by Food Network

Categories     appetizer

Time 4h

Yield 4 servings

Number Of Ingredients 7

1 onion, cut into 1/4-inch slices
12 mushrooms
1/2 cup milk combined with 1/2 cup water
Fritter batter (see below)
Peanut or vegetable oil
Juice
Salt

Steps:

  • Soak onions in milk and water for 30 minutes to remove some of the harshness. Drain and spread on towels.
  • Preheat oil to 350 to 370 degrees. Dip onions in batter and fry, for about 5 minutes until light brown; drain on absorbent paper.
  • To fry mushrooms, cut stems 1/4-inch below caps. Wipe caps clean with paper and sprinkle with lemon juice and salt. Heat vegetable oil to 375 degrees. Dip mushrooms in fritter batter and fry, 2 to 3 minutes or until golden brown.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS



Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

Steps:

  • In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
  • Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
  • Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
  • Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
  • Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

PAN FRIED FILETS WITH MUSHROOM SAUCE



Pan Fried Filets with Mushroom Sauce image

Tender filets fried with a fruity mushroom sauce. This is a great and quick change of pace from the usual. Top Sirloin can be substituted. Enjoy!

Provided by Corine

Categories     Everyday Cooking

Time 30m

Yield 4

Number Of Ingredients 9

1 (8 ounce) can chopped mushrooms - drained, liquid reserved
¼ cup unsalted butter, softened
¼ cup minced onion
¼ teaspoon salt
fresh ground black pepper to taste
4 (4 ounce) beef tenderloin filets
3 tablespoons strawberry jelly
½ teaspoon fresh lemon juice
5 tablespoons vanilla ice cream

Steps:

  • Mince mushrooms, then mix with butter, minced onion, salt, and pepper in a small bowl. Reserve half of butter mixture, and divide other half over the 4 filets.
  • Heat a large skillet over medium-high heat. Place steaks, butter side down, in hot skillet. Spread remaining butter mixture over steaks. Cook to desired doneness, turning once. Transfer filets to a plate, cover loosely with foil, and keep warm.
  • Return skillet to medium-high heat. Stir in reserved mushroom liquid, and scrape up any browned bits from the bottom of pan. Add jelly and lemon juice, and simmer until liquid is reduced by half. Stir in ice cream, and cook until sauce is thickened, about 2 minutes. Pour over filets, and serve immediately.

Nutrition Facts : Calories 498.5 calories, Carbohydrate 16.1 g, Cholesterol 115.3 mg, Fat 38.9 g, Fiber 1.7 g, Protein 21.8 g, SaturatedFat 18.5 g, Sodium 447.6 mg, Sugar 12.6 g

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Top Asked Questions

How do you cook mushrooms and onions in a frying pan?
Heat the oil in a large non-stick frying pan over medium-high heat. Add mushroom and onion slices to the frying pan. Cook, stirring occasionally, for 5 minutes, or until tender, browned and cooked through. Seasoned sauteed mushrooms and onions with salt and pepper to taste.
How to cook potatoes with mushrooms onions and onions?
Potatoes Sautéed with Mushrooms, Onions, Thyme for Cooking easy sides. Chopped onion and mushrooms add flavor to simple fried potatoes. Trim and slice mushrooms. Chop onion and mince garlic. Sauté onion and mushrooms in oil in a nonstick skillet over medium heat until starting to brown. Add garlic and sauté a minute longer.
How long do you cook mushrooms in a non stick Skillet?
Heat 1 Tablespoon of oil in a nonstick skillet. Add the onions, season with salt and pepper and cook for about 3 minutes, until they have softened. Add the mushrooms, season with salt and pepper, and cook on medium high heat for about 5-7 minutes, until they are slightly golden.
How to cook mushrooms on the stove top?
In a saute pan or skillet, heat the olive oil over medium-high heat. Add the onion for 2 minutes, then mushrooms, and cook for 2 minutes, stirring often. Add the kosher salt and pepper and Worcestershire sauce and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender.

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