Mushrooms + Caramelized Onions in White Wine Cream Sauce
Hello, hello! Today is our last Thanksgiving inspired recipe for the month of November. I had a lot of fun doing these, especially having food pop up in our blog line up so often. It almost makes me want to start working multiple posts in a day within into the mix, but I don't know if that's necessarily plausible for my schedule. Perhaps in the future! There are a lot of recipes that I would eventually love to share with you; so cool that I was able to do a little bit of a dump with them for the past few weeks. Alas, here we are! The last recipe; a delicious vegetable sauce of caramelized onions and mushrooms in a white wine reduction cream sauce. Right?! Your mouth just starts watering reading that statement. It was fabulous. We ate this dish last night for dinner over organic imported pasta - HEAVENLY. Ah! I think I may have some more for breakfast this morning.
If you are a mega planner and list maker like me, then I thought I would share our Thanksgiving menu with you! Surprise, we're actually not having a lot of what I made because we ate those options already. Ha! But they were all delicious. This year, we'll be having a locally raised turkey (which I will eat even though I have not eaten meat in months - I just don't think I can pass it up!) made in my favorite style, this recipe of mushrooms + onions in cream, sauteed broccoli and garlic, stuffing with homemade bread, mashed potatoes with goat cheese, roasted carrots + cauliflower, cooked collard greens, and sweet potato pie. Yum!
- 3 medium onions, halved and sliced
- 2 cups sliced crimini mushrooms (or another variety that you enjoy)
- 2 tbsp butter
- 2 tbsp white wine
- 1/2 cup cream
- 2 tsp flour
- In a large skillet over medium heat, melt the butter. Toss in the onions and begin to stir, making sure all onion slices get a little love from the butter and some heat. It's going to seem like a lot, but they will cook down!
- Set the timer for 40 minutes and adjust the heat so the onions don't burn. You want somewhere between medium/low. Stir semi-constantly, at least every 4-5 minutes. You'll be caramelizing them now! After 10 minutes of heating and stirring, toss a pinch or two of salt over the onions. If you like, you can also add a pinch of sugar, but this is not necessary. It just speeds up the process!
- Stir for about 40-45 minutes, or until the onions turn a delicious golden brown and begin collecting little crispy bits at the bottom of the pan.
- In the last 10 minutes or so, add the mushrooms.
- Once caramelized, pour in the white wine and stir, over the onions and mushrooms.
- In a glass measuring cup, whisk together the flour and cream. Pour over the onions and mushrooms and stir frequently for about 2-5 minutes until the cream begins to thicken to a consistency that you like. It should happen very quickly!
- Serve warm over meat, pasta, or simply as a side.
There you have it! A perfectly simple and (somewhat) quick recipe with the freshest ingredients. My main goal always is to share recipes that are made with real, whole, fresh ingredients. While we don't always eat 100% like our blog or social media accounts might convey, I try my hardest to be open and say that we are not purists. Sometimes we have to stop at a fast food restaurant while traveling or pop in a quick frozen dinner because we had a busy day. It just happens! But making real food honestly, the more time I spend cooking and meal planning, the more I realize that I end up using the same amount of energy making caramelized onions that taste amazing than I do throwing together a plate of frozen chicken. It's all about your mindset! I hope you enjoy these wholesome recipes and try them out yourself (: