A delightful side dish to complement your steak or any main course, featuring sautéed mushrooms and onions with a tangy flavor.
Peel and slice the onion into thin rings.
Use a sharp knife to ensure even slices, which will cook uniformly.
Clean and slice the mushrooms into even pieces.
Avoid washing mushrooms under water; instead, use a damp cloth to clean them to prevent sogginess.
Heat the butter and olive oil in a frying pan over medium heat.
Combine butter and oil to prevent the butter from burning while cooking.
Add the sliced onions and mushrooms to the pan and sauté until they soften and start to caramelize, about 15 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Sprinkle in the Worcestershire sauce, garlic powder, salt, and black pepper, and stir well to coat the vegetables.
Add the seasoning while there's still some moisture in the pan for better absorption.
Cook for an additional 3 minutes until the mixture thickens slightly.
Keep an eye on the pan to avoid overcooking and drying out the mixture.
Serve warm as a side dish or topping, and enjoy!
Garnish with fresh parsley for a pop of color and added freshness.
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