Updated 2026-09-11

1 - Introduction

In the past whenever I used onion in a recipe, I usually didn’t use the whole onion. I would wrap the leftover onion in plastic wrap twice, place it in a plastic food storage container, and then place the container in the refrigerator. The storage technique helps to prevent the transfer of onion odor in the refrigerator. I would tell my wife that there was leftover onion in the refrigerator and that she could use it if she wanted. However, I usually had to end up throwing the onion away, which I hated because that was food going to waste. However, I couldn’t think of a way to use the leftover onion.

Then one day, I came up with the idea of sauteeing a small can of mushrooms with the onion. I tried the recipe and the result was very delicious. It was a very easy dish to make and it was very inexpensive as well.

Initially, I would just eat the sauteed mushrooms and onion alone, kind of as a snack. I then came up with the idea of pairing the dish with scrambled eggs which makes a great, cheap, easy meal.

2 - Recipe

Yield: 1 serving

2.01 - Recipe - Ingredients

• 1/4 to 1/2 onion, chopped
• one 6-oz can (4-oz drained) mushrooms, drained
• just under 1/4 tsp sea salt or to taste
• just under 1/4 tsp black or white pepper or to taste
• approximately 1 Tbsp preferred cooking fat

2.02 - Recipe - Directions

• 01. Add your preferred cooking fat to a skillet/frying pan and heat on medium-low to medium for about two minutes.
• 02. Add the chopped onion, drained mushrooms, salt, and pepper to the skillet/frying pan. Stir to combine.
• 03. Cook the mushrooms and onion, stirring occasionally to insure even cooking, until the onion becomes soft and translucent; about twelve minutes.

3 - Conclusion

Since I came up with this recipe, I’ve hardly ever had to discard leftover onion from other recipes.

Ingredients icon courtesy of Icons8

Directions icon courtesy of Icons8 via IconArchive

2025-002