Lemony Onions and Mushrooms

The grills are coming out this weekend – after the snow is brushed off, and the flood waters dumped out, of course. But it is supposed to be 70 degrees and sunny on Sunday!

This simple dish is one of my absolute favorites and it is a wonderful accompaniment with grilled steaks and chicken. Just add a fresh salad or some young asparagus to complete the meal. Another benefit is that this dish may be set aside while the meats are finishing outside, and then simply be warmed up when it’s time to eat! 

This year I have begun to add one of the best spice blends – ever – Florida Seasoned Pepper from The Spice House. I love this stuff! It’s a wonderful blend of peppers, lemon and orange peel, garlic, and onion. We enjoy it on cooked vegetables, meats, and in dips. About the only thing I haven’t used it on is my breakfast oatmeal.

½ stick butter
1 large sweet onion
8 – 10 ounces fresh button mushrooms
Juice of 1 fresh lemon
1 teaspoon finely shredded lemon zest
1/3 cup dry white wine
1 tablespoon fresh parsley or 1 teaspoon dried
¾ teaspoon Florida Seasoned Pepper or ½ teaspoon freshly ground black pepper
Sea salt to taste

Slice onion into generously sized slivers. Slice cleaned mushrooms. In a large skillet, melt butter and sauté onions until golden. Add mushrooms and cook for an additional 5 minutes. Add lemon juice and wine, and continue cooking on medium, until liquid is reduced. Stir in lemon zest and spices/seasonings and cook an additional few minutes. Sprinkle with parsley before serving. 

© 2017 Georgia Kohart