- 1 tablespoon extra virgin olive oil
- About 1 teaspoon unsalted butter (optional)
- 1 cup minced onion
- 4 heaping cups mushrooms (1 pound), sliced or minced
- ½ teaspoon salt (possibly more)
- ½ teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
- 1). Place a large, deep skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. If you like, you can also melt in some butter.
- 2). Add the onion and sauté for about 8 minutes, or until soft.
- 3). Stir in the mushrooms, salt, and thyme, and turn up the heat to medium-high. Sauté until the mushrooms are cooked through and their juices evaporate. This should only take a few minutes if the pan is hot and large enough.
- 4). Toss in the lemon juice, and add black pepper (and possibly more salt) to taste.
- 5). Serve hot, warm, or at room temperature.