Onions and Shrooms, Mark II
While testing out the Red Lion Dry Rub Original on some pork chops, I decided to whip up some good old onions and shrooms for a topping with the dry rub added to enhance the flavor. I've actually seen something similar to this done in Germany but with Paprika instead. Since I did this one on the fly and needed a smaller recipe, I pared the ingredients down a bit.
Heat olive oil in a skillet over medium heat. Add onions and begin to sautee. When the onions just begin to get soft, reduce the heat to medium-low. Soften to caramelize for about 25 minutes. Add the mushrooms and dry rub. Cook until mushrooms are soft. Stir in the butter and walnuts. Cook for additional 1 minute.
Serve over grilled pork or steak.