Caramelized Mushrooms and Onions is a simple and flavorful side dish that I use as a topping for pizza, burgers, grilled steak, sandwiches and much more.
In a large pan, heat the olive oil over medium-high heat.
2 tablespoon olive oil
Add onions, saute for 1-2 minutes, stirring frequently.
1 onion
Add mushrooms, sprinkle ground black pepper on top, cook for 3-4 minutes.
400 g mushrooms, ¼ tablespoon ground black pepper
When mushrooms are tender, lower the heat and add butter and garlic; cook until caramelized.
3 cloves garlic, 1 tablespoon butter
Add soy sauce (scrub any bits stuck in the bottom of the pan).
1 tablespoon soy sauce
Now, stir in thyme, cook for 30 seconds, then turn off the heat and serve.
1 tablespoon fresh thyme
Notes
I recommend using yellow or sweet onions for this recipe since they caramelize the most; meaning they have more sugar to offer like Vidalia and Walla Walla.
How to store: This dish will keep in an airtight container or freezer-safe bag in your refrigerator for up to 5 days. If you want to keep them longer than that, you may choose to freeze them to extend their shelf life for up to 3 months.