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All right, so now we're going to saute our mushrooms and onions for the mushroom gravy
that we're making for the tofurky. You're going to take a frying pan and you're just
going to pour about a quarter cup of oil or I'm sorry--a tablespoon of oil in there and
just kind of want to move it around. Once your pan is hot enough, you're going to go
ahead and pour the mushroom and onions in there. You can hear it start sizzling. So it's just going to take a couple of minutes
for this to saute. We basically want the onions to turn a little bit translucent, and the
mushrooms are going to get a little bit brown--more brown and you'll see them kind of shrink down
a little bit. If you do need to add a little bit more oil in your pan after they've been
cooking for a while, that's fine, but you don't want to drown them or anything. You
could also use butter too, but olive oil is a little bit better for you, for sauteing.
So we're just going to let these cook down for a while and we'll check back in just a
few minutes, see how they're doing. Be careful about adding too much oil though, because
towards the end of the cooking process, the mushrooms will release a little bit of oil
and then if you've added too much, you're going to end up with a big goopy mess. So
you don't want to add to much oil, because the oil that the mushrooms release. Ok, so our mushrooms and onions have been
sauteing for a couple of minutes now and they look pretty done to me. The onions are a little
bit brown on the edges, they've turned pretty translucent, and the mushrooms are more tender,
they've turned pretty brown as you can see, and shrunk down a little bit. So once you've
got your mushrooms and onions sauteed, you're just going to put them aside for a second,
and we're going to start working on the rest of our mushroom gravy for our tofurky.