My Best Steak Side Dish with Vidalias Shallots Portabellas
Elevate your steak night with "My Best Steak Side Dish with Vidalias, Shallots, and Portabellas," a savory and aromatic medley of caramelized Vidalia onions, sweet shallots, and hearty portabella mushrooms. This simple yet elegant recipe bursts with flavor, thanks to a dash of balsamic vinegar, fresh thyme, and a touch of garlic, all sautéed to perfection in a buttery olive oil blend. Finished with a sprinkle of fresh parsley, this versatile side dish is the perfect complement to any steak, bringing together earthy, tangy, and subtly sweet notes. Ready in just 40 minutes, this crowd-pleaser is easy to prepare and destined to be a repeat favorite. Indulge in the ultimate pairing for a steak dinner with this standout blend of textures and rich flavors!
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Recipe Information
Ingredients
- 2 large Vidalia onions
- 3 medium Shallots
- 3 large Portabella mushrooms
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 4 sprigs Fresh thyme
- 1.5 tablespoons Balsamic vinegar
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Peel the Vidalia onions and cut them into thin slices.
Peel and finely slice the shallots.
Clean the portabella mushrooms with a damp paper towel and slice them into thick slices (about 1/4-inch wide).
Mince the garlic cloves and set aside.
In a large skillet, heat 2 tablespoons of the butter and 1 tablespoon of olive oil over medium heat until melted.
Add the sliced Vidalia onions and shallots to the skillet. Stir to coat them in the butter and oil.
Cook the onions and shallots for about 10-12 minutes, stirring occasionally, until they are soft and golden brown. Reduce heat if necessary to avoid burning.
Push the onions and shallots to one side of the skillet. Add the remaining butter and olive oil to the cleared side.
Once the butter has melted, add the sliced portabella mushrooms to the skillet and cook for 5-7 minutes until they release their juices and begin to brown.
Mix the onions, shallots, and mushrooms together in the skillet. Add the minced garlic, salt, black pepper, and thyme sprigs.
Cook for an additional 3 minutes, stirring frequently, until the garlic is fragrant and the mixture is well combined.
Drizzle the balsamic vinegar over the skillet mixture and stir well. Cook for 1-2 minutes to allow the vinegar to reduce slightly and coat the vegetables.
Remove the thyme sprigs and discard them.
Transfer the mixture to a serving dish and garnish with freshly chopped parsley, if desired.
Serve warm alongside your favorite steak or protein.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 40.4 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 210 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2450 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
