Written by adam on Sep 26, 2005
Onions and Shrooms, Mark II
Filed Under: Recipes
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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.
Ingredients
- 1 Medium onion, sliced into thin strips
- 12 oz. Musrooms sliced
- 1 TBSP Butter
- 3 TBSP Olive Oil
- 1 tsp. Red Lion Dry Rub
- Handful chopped walnuts
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.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my