![]() ![]() You want them all to have some surface contact with the bottom of the pan so they will brown up. Go ahead and add the mushrooms and onions to the pan and start spreading them around. I sometimes will flick a bit of water on the pan to tell it’s ready. You are looking for legs on the oil typically like you see in wine in a glass. Keep an eye on the oil for it to be ready. Typically I use avocado oil because it has a high smoke point so you don’t risk the chance of burning the oil. You’re looking for enough oil to barely coat the bottom of the pan. Get yourself a frying pan and start it off with medium heat and good quality oil. If you have a really big onion then I sometimes cut it again so the onion pieces are not so long. Some people do not like it if the onions get too stringy so they chop them up instead of slicing them. ![]() I try to get to the first layer that has no green to it. This is the first layer that comes with all kinds of dirt on it. The first thing you want to do is peel the skin off the onion. I typically shoot for 1/8″ – 1/4″ for both. Slice up your mushrooms to the thickness you want. Sometimes I pull the stems out, I call the stumps but this is completely optional. Now if the mushrooms are slimy or have a smell there is a good chance the mushrooms have gone bad and you don’t want to use them. Use a paper towel or a dishrag to remove the dirt. Do not wash the mushrooms, they are like sponges and will get soggy. If the mushrooms have a ton of dirt on them go ahead and wipe as much off as possible. Prepare the mushroom and onions Clean and Cut the mushrooms ![]() You do not want to end up with a soggy result. ![]() Follow these steps to get the best results. ![]()
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