Start by cleaning 1 pound of white button mushrooms with a damp paper towel. Slice the mushrooms in half. Peel and slice a sweet Vidalia onion and mince three cloves of garlic.

In a large skillet, melt 2 tablespoons of unsalted butter and add 1 tablespoon of extra virgin olive oil over medium-high heat.

Once the butter and oil are hot, carefully add the halved mushrooms to the skillet. Sauté the mushrooms for around 5 minutes, stirring them every 1.5 minutes.

After the mushrooms are golden, add the sliced Vidalia onions to the skillet. Cook for about 5 minutes, stirring frequently.

In the final minute, reduce heat to medium and add minced garlic. Stir continuously for about 1 minute.

Season with salt and freshly cracked pepper to taste. Serve warm as a side dish or topping.