Sauteed mushrooms and onions

This could be a soft or regular food but I'm putting it in regular because it is a side dish with no Protein. But I get a craving for it and it's worth it about once a week. You could add summer squash too but I find it covers up the mushroom taste which is what I really want. This is absolutely beautiful with morels if you are lucky enough to have some.

Ingredients:

Mushrooms, whatever kind you want and as many as you want. I do 3-4 white mushrooms for a single serve.

Half as many onions by weight, or as many onions as you like (none if you like). I do half a small onion for a single serve.

Half to 1 tbsp butter, oil, or margarine (butter really works best, with oil you need to watch the temperature). Use more if you are making a lot.

Slice the onion into rings and slice the rings in half.

Slice the mushrooms into relatively thick slices. Maybe 3-4 slices per mushroom depending on the size.

Melt the butter in a heavy frying pan on medium-high and turn down the heat to medium.

Add the onions (they should quietly sizzle but not go crazy -- if it's too loud they are too hot). and sauté until translucent, stirring often.

Add the mushrooms keeping them in a single layer. Let them cook for 3-4 minutes until they start to shrink (this is called sweating them) and change color. Flip them over. They should be golden on the cooked side. Turn off the heat and let cook 2-3 more minutes. Sprinkle with salt and eat ASAP.

If you had butter left in the pan that didn't get absorbed, use a little less next time. You really don't need much.