I always associate green onions with my grandparents. My grandfather picked them fresh from his garden. My grandmother sliced them and poured hot sizzling butter over them. I love them sauteed with button mushrooms. The earthy, complex flavors in this simple recipe go great with plain white rice served with beef, pork or chicken.

• 1 small package button mushrooms, cleaned and sliced
  
• 1 bunch green onions, sliced, white and green parts
  
• Olive oil/butter
  
• Salt and pepper
• Dry white wine
• Dried thyme flakes

Follow this rule: after slicing, have half as many green onions as mushrooms. There's really no set proportions.

Heat some olive oil/butter in a sautee pan. When bubbling, add the mushrooms and begin cooking. Just as they begin to turn color, add the green onions and stir. Add salt and pepper to taste. When mushrooms begin to give up their juices, add several pinches of dried thyme flakes. Stir. Add more butter if necessry. Now add a splash or two of the dry white wine. Not a lot. You should have a nice sauce. When onions are tender, remove from heat and cover for a bit before serving to allow flavors to mix. 

Tip: This is also good served over a good piece of artisan bread that has been spread with a soft cheese.