August 1, 2008

Sauteed Mushrooms a la Paul Newman

Yumminess for lunch today - some eggplant caviar on toasted bread with cream cheese, and a new creation:

lunch - sauteed mushrooms

Quick sauteed mushrooms a la Newman. Why Paul Newman, you ask? Because he and his daughter make a delightful line of salad dressings (of which the proceeds benefit some cause? or am I imagining things?), one of which is key to this dish.

And so -

* diced mushrooms (I used button, shitake, and portobello. I don't think the combination itself matters, but it is important to have a variety.)
* half a diced white onion
* olive oil
* salt
* garlic powder (or actual minced garlic!)
* Newman's Own (ok, fine, obviously any variety will do) Balsamic Vinaigrette

- heat oil on the pan, then add onion and brown it
- add mushrooms and garlic
- saute for a while, until the mushrooms release their water content and begin to boil in it
- boil like this for 3-4 minutes
- add balsamic vinaigrette (umm... maybe 2-3 tablespoons or so per half a cup of mushrooms? you know, "some.")
- cook some more, until there are only a couple of tablespoons of liquid left
- let sit overnight, and serve warmed