| How To Cook: |
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1. Melt the butter in a heavy 10-inch enameled or stainless-steel skillet over medium heat. When the foam subsides, add the onions.
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2. Stirring occasionally, cook them for 4 to 6 minutes, or until they are translucent, then add the mushrooms and caraway seeds.
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3. Toss the mushrooms about in the butter until they begin to give off their juice.
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4. Bring the juice to a boil and, stirring constantly, cook briskly, uncovered, 4 or 5 minutes longer, or until all the juice has evaporated.
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5. Taste for seasoning. Serve sauteed mushrooms hot as an accompaniment for meat or egg dishes.
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