Sautéing Mushrooms & Onion for Mushroom Gravy

Video Transcript

"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."