Capella Style Recipe

Mushrooms & Onions

1. 1

   Prep

   Clean the mushrooms by brushing off any dirt with a damp paper towel or a mushroom brush; avoid soaking. Trim the stems if dry and slice mushrooms about 1/4 inch thick. Peel the onion and cut in half lengthwise, then slice into 1/8–1/4 inch thin half-moons. Peel and mince the garlic cloves.

2. 2

   Sweat onions

   Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the sliced onions and a pinch (about 1/8 tsp) of salt. Cook, stirring occasionally, for 8–10 minutes until the onions are soft and beginning to caramelize at the edges.

3. 3

   Cook mushrooms

   Push the onions to one side of the pan and add the remaining 1 tablespoon butter. Increase heat to medium-high. Add the sliced mushrooms in an even layer (do not overcrowd; cook in batches if necessary). Let mushrooms sear undisturbed for 2–3 minutes, then stir and continue to cook 4–6 minutes until browned and most moisture has evaporated.

4. 4

   Add garlic & deglaze

   Add the minced garlic and thyme to the pan and cook for 30–45 seconds until fragrant. Pour in the white wine (if using) to deglaze, scraping up browned bits from the pan, and let it reduce for 1–2 minutes. If not using wine, add 1 tablespoon water instead and scrape the pan.

5. 5

   Finish & season

   Stir in the soy sauce, then taste and add the remaining salt and freshly ground black pepper as needed. Cook for another 1–2 minutes to let flavors meld. Remove from heat and stir in lemon juice (if using) and chopped parsley.

6. 6

   Serve warm as a side dish, topping for steak, mixed into pasta, or on toasted bread. Leftovers keep in an airtight container in the refrigerator for up to 4 days.