• Small white sweet onion, sliced in half, then quarters, then thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 1/2 lb. sliced baby portabello mushrooms, thick sliced, or use your favorite mushrooms
  • 1 oz. dried sliced porcini (optional) or favorite dried mushrooms, soaked in warm water at least 1/2 hour. When ready to prepare recipe, drain and squeeze mushrooms, saving broth
  • Vegetable broth, up to one cup (less if not using soaking water from dried mushrooms)
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried thyme
  • Pinch of red pepper flakes or cayenne (optional)
  • 2 tbsp's. vegan Worcestershire sauce [or, at times, I add 2 tsp. white or yellow miso paste, and
  • 2 tbsp. soy sauce & skip the Worcestershire and the thyme]
  • 2-3 tsp. cornstarch in 2 tbsp. water or broth (if making mushroom gravy)
  • Chopped fresh Parsley
  • Balsamic vinegar, I like California Balsamic Gilroy Garlic, or Napa Valley Naturals Grand Reserve

Serves 2-3 over mashed potatoes, more if light eaters

Start with a 12-inch skillet (I use a Scanpan titanium ceramic nonstick skillet) heated to medium-high. Add the sliced onions and distribute evenly in the pan. Dry saute: as they release their juice, stir lightly and if browning too quickly, turn down the heat a bit. When browning begins, add small amounts of broth, or rehydrating mushroom broth, and let it bubble up, then cook away. Do this again, then add garlic, stir, and do it one more time. You should have a golden brown and slightly caramelized onion mixture.

Add dried herbs, pepper flakes or cayenne (if using), and either Worcestershire or miso/Tamari mixture, to the pan and stir into the onions, adding a bit more broth. Add the mushrooms and mix well with the onions. The mushrooms will soon release their own juice, so don’t overdo the broth.

Let mushrooms cook until they are soft, but still retain their shape, adding vegetable or mushroom broth only if too dry. If serving as sautéed mushrooms, they will probably produce enough liquid which will begin to caramelize. Only add more broth if you want more moisture.

If making gravy, add anywhere from 1/4 – 2/3 cup broth (don’t make it too soupy), bring to a simmer, add a bit of cornstarch, judging the thickness when it simmers, before adding more.

When you have the mushrooms the way you want them (don’t overcook), add some chopped parsley and drizzle over a bit of balsamic vinegar and stir this in. Before serving, top with a bit more chopped parsley.

This is delicious served over my Vegan Creamy Cauliflower Mashed Potatoes or simply with baked potatoes. Also, sautéed mushrooms are great served with just about anything!

Watch me make the recipe: