1 pound of Button or Crimini mushrooms, quarter inch slices
8 Tbs salted butter
1/2 Red onion, minced
White pepper
Kosher salt
Sauté on low to medium heat one finely chopped red onion in the butter and salt and pepper.
Add the mushrooms and turn on low. Add 2 or 3 tablespoons of water and half cover the pot, allowing for vapor to escape.
Once the liquid is gone, re-season to taste.
Yields 2 cups
