Sauteed mushrooms

Jeff is not a fan of mushrooms. So, even though I had the immediate instinct of cooking the mushrooms with the chicken, he would end up not eating the chicken. I decided instead to sautee the mushrooms and eat them on top of freshly baked bread. Delicious!

Ingredients:
– white button mushrooms (about 2 cups), sliced
– 1/2 red onion, chopped
– 2 tbsp unsalted butter
– salt and pepper, to taste
– parmesan cheese

Preparation:
Melt butter in a pan, add onions and let them soften. Add mushrooms, salt and pepper. The salt will bring out the water in the mushrooms and shrink them. For this reason, in some mushroom dishes you’re only supposed to season at the end. But I like that the mushroom flavor get concentrated as they shrink. Let cook until golden, remove from heat and place on a plate. Shred some parmesan on top.

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