Directions
- 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.
- 2Drain the mushrooms and add them to a chef pan with melted butter.
- 3Add fresh rosemary, garlic powder, and black pepper to the sauteed mushrooms.
- 4Add a couple of dashes of Worcestershire sauce and a little bit of white truffle oil to the mushrooms.
- 5Place 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.
- 6Once the onions and the mushrooms are done, let them cool down.
- 7Use a bag holder to fill the Ziploc bags with the onions and mushrooms. Freeze them.
Ingredients
- 3 containers baby bella mushrooms
- 3 medium onions
- 1 tablespoon salt
- 2 tablespoons butter
- 1 sprig fresh rosemary
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 2 dashes Worcestershire sauce
- 1 tablespoon white truffle oil
- 1 tablespoon paprika
- 1 tablespoon onion powder
Equipment
stock potwooden spoonchef pancolanderbowlZiploc bagbag holder
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