Onions are vegetables that can be stored throughout the winter in our area. Onions are pulled from the garden when the tops bend over, and are dried before storing in a cool place. Onion bulbs planted in the late fall will sprout early in the spring after a mild winter.
The flavors of mushrooms and onions blend beautifully when sautéed in butter, perhaps seasoned with local herbs such as garlic, thyme, or rosemary. The sweet carmelized flavor of onions, the earthy flavor of mushrooms, and the fragrant effects of warmed herbs make a nice side dish or topping for red meat entrées. They also combine well with many other cooked vegetables, such as potatoes, carrots, and zucchini. A little wine added during cooking enhances the flavors.
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- 1 red onion, chopped (Hopewell Farm, Everson)
- 2 large portabella mushrooms, cubed (Twin Sisters Mushroom Farm, Acme)
- 1 clove garlic, minced (Uprising Organics CSA, Bellingham/Acme)
- 1-1/2 Tbsp butter (Breckinridge Farm, Everson)
- 1/4 cup water
- 1/2 cup red wine (Legoe Bay Winery, Lummi Island)
Melt the butter in a skillet at medium-high temperature. Add the garlic and onions. Sauté until onions are translucent. Add mushrooms. Sauté 2 minutes, then add water and wine and cook until liquid is reduced and absorbed, stirring frequently.
Terra Organica, Flora and Cornwall, Bellingham
Community Food Co-operative, Westerly and Cordata, Bellingham
Uprising Organics CSA, Bellingham/Acme
Artisan Wine Gallery, Lummi Island