Make Ahead and Freeze Christmas Sides

20 mins
Serves 4
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Directions

  1. 1Put the mushrooms in a stock pot, add a tiny bit of olive oil and salt. Stir and put the lid on. Cook at medium-high heat to sweat most of the moisture out.
  2. 2Put the mushrooms in a stock pot, add a tiny bit of olive oil and salt. Stir and put the lid on. Cook at medium-high heat to sweat most of the moisture out.
  3. 3Put the mushrooms in a stock pot, add a tiny bit of olive oil and salt. Stir and put the lid on. Cook at medium-high heat to sweat most of the moisture out.
  4. 4Drain the mushrooms and add them to a chef pan with melted butter.
  5. 5Drain the mushrooms and add them to a chef pan with melted butter.
  6. 6Drain the mushrooms and add them to a chef pan with melted butter.
  7. 7Add fresh rosemary, garlic powder, and black pepper to the sauteed mushrooms.
  8. 8Add fresh rosemary, garlic powder, and black pepper to the sauteed mushrooms.
  9. 9Add fresh rosemary, garlic powder, and black pepper to the sauteed mushrooms.
  10. 10Add a couple of dashes of Worcestershire sauce and a little bit of white truffle oil to the mushrooms.
  11. 11Add a couple of dashes of Worcestershire sauce and a little bit of white truffle oil to the mushrooms.
  12. 12Add a couple of dashes of Worcestershire sauce and a little bit of white truffle oil to the mushrooms.
  13. 13Place the sliced onions in a pan. Add butter, paprika, garlic powder, onion powder, and black pepper to the onions. Put the lid on and cook at medium heat.
  14. 14Place the sliced onions in a pan. Add butter, paprika, garlic powder, onion powder, and black pepper to the onions. Put the lid on and cook at medium heat.
  15. 15Place the sliced onions in a pan. Add butter, paprika, garlic powder, onion powder, and black pepper to the onions. Put the lid on and cook at medium heat.
  16. 16Once the onions and the mushrooms are done, let them cool down.
  17. 17Once the onions and the mushrooms are done, let them cool down.
  18. 18Once the onions and the mushrooms are done, let them cool down.
  19. 19Use a bag holder to fill the Ziploc bags with the onions and mushrooms. Freeze them.
  20. 20Use a bag holder to fill the Ziploc bags with the onions and mushrooms. Freeze them.
  21. 21Use a bag holder to fill the Ziploc bags with the onions and mushrooms. Freeze them.

Ingredients

  • 3 containers baby bella mushrooms
  • 3 containers baby bella mushrooms
  • 3 containers baby bella mushrooms
  • 3 medium onions
  • 3 medium onions
  • 3 medium onions
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 sprig fresh rosemary
  • 1 sprig fresh rosemary
  • 1 sprig fresh rosemary
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 2 dashes Worcestershire sauce
  • 2 dashes Worcestershire sauce
  • 2 dashes Worcestershire sauce
  • 1 tablespoon white truffle oil
  • 1 tablespoon white truffle oil
  • 1 tablespoon white truffle oil
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder

Equipment

stock potwooden spoonchef pancolanderbowlZiploc bagbag holder