I almost always cook mushrooms in a dry pan first to get them to release their water, then set them aside to add to the dish at a later point. So I disagree
But why not cook the onions first, then remove them from the pan? Additionally, why have additional liquid in the pan when you would add the onions? I generally add mushrooms after cooking my onions and the liquid from the mushrooms is able to keep the onions from charring/burning.
In my experience, cooking the onion first is the always the right move. The only argument I could see against it is when frying peppers or carrots or potatoes or some other vegetables that may take longer to char or cook through. Even then, it’s not exactly wrong, just a higher risk of maybe charring the onions.
When I cook onions, I typically start with that and continually add things to it, including the wilted mushrooms. Cooking mushrooms in a dry pan doesn’t really leave any water, it all boils off and I wipe out any remainder prior to the onions
It is always the onions.
I almost always cook mushrooms in a dry pan first to get them to release their water, then set them aside to add to the dish at a later point. So I disagree
But why not cook the onions first, then remove them from the pan? Additionally, why have additional liquid in the pan when you would add the onions? I generally add mushrooms after cooking my onions and the liquid from the mushrooms is able to keep the onions from charring/burning.
In my experience, cooking the onion first is the always the right move. The only argument I could see against it is when frying peppers or carrots or potatoes or some other vegetables that may take longer to char or cook through. Even then, it’s not exactly wrong, just a higher risk of maybe charring the onions.
When I cook onions, I typically start with that and continually add things to it, including the wilted mushrooms. Cooking mushrooms in a dry pan doesn’t really leave any water, it all boils off and I wipe out any remainder prior to the onions