Sauteed Mushrooms

• 1 lb (.5 kg). fresh button mushrooms
• 4 tbsp (60 ml) butter or margarine
• 4 tbsp (60 ml) good quality olive oil
• 1/2 medium size red onion, peeled
• salt and pepper, to taste

1. Gently wash the mushrooms under running water with a mushroom brush--making sure to remove any soft spots in the caps.
2. Dry gently and let stand for about 5 minutes to finish drying in the air.
3. Thinly slice the mushrooms, slicing a thin piece off of one side of the cap to provide a flat spot, then thinly slice the entire mushroom so that you have a "T" shape through the body of the mushroom.
4. Heat the oil and butter or margarine in a large, nonstick skillet over medium heat.
5. Add the sliced mushrooms to the skillet, swirl or lightly toss to coat with the butter/oil mixture.
6. Thinly slice the red onion and add to the skillet.
7. Turn the heat up to medium high and saute for about 5 minutes or until the liquid in the skillet has mostly evaporated.
8. The mushrooms will give up their liquid rather quickly but it still takes a couple of minutes for it to evaporate.
9. Stir and/or toss several times during the cooking process.
10. Add salt and pepper to taste.
11. Remove from the heat and serve with a slotted spoon as a side dish OR spoon the mushroom/onion mixture over mashed potatoes (or into baked potatoes)with their juices.
12. Works great over steaks, pork, chicken and lamb.

fresh button mushrooms, butter, olive oil, red onion, salt

Taken from online-cookbook.com/goto/cook/rpage/001514 (may not work)