Heavenly white button mushrooms

These are really white button mushrooms –
though I’m aware they look quite the contrary 😀
I love white button mushrooms – baked, grilled, stir-fried… cooked in any way! This is truly one of my favourite dishes and you must really try it for yourself to understand my fanaticism for these mushrooms. My hubby came back from work yesterday telling me that he wasn’t hungry at all and was feeling quite bloated but when he started eating the mushrooms, his appetite was revived!
Heavenly white button mushrooms
  • 10 white button mushrooms – wash and slice (not too thinly though)
  • 1/4 white onion – slice
  • 1/2- 1 tablespoon unsalted butter
  • stock
  • 1/2 tablespoon oyster sauce
  • 2-3 dashes cracked black peppercorns (optional)
  1. Melt the butter in a wok.
  2. Add in the sliced onions and fry them for awhile in the butter.
  3. Add in some stock (enough to cover the onions), the black peppercorns and the oyster sauce and let the onions simmer.
  4. Cover the wok with a lid while simmering the onions but do keep an eye on the level of stock. If the stock is drying up too quickly, add more stock.
  5. Once the onions are completely limp, add in the mushrooms and if need be, more stock, and let the mushrooms simmer.
  6. Again, cover the wok and keep a watchful eye on the level of liquid, making sure that it doesn’t dry up completely.
  7. Dish out the mushrooms when there’s just some gravy left – not too much, and not too little. 🙂 You decide how much gravy you want!
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