Sauteed Mushrooms and Onions

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Sauteed mushrooms and onions are rich, buttery, and packed with umami flavor. Pair this quick and easy side with steak, chicken, or pasta.

There’s something about the combination of sauteed mushrooms and onions that makes any meal feel extra special. Whether you’re serving them over a juicy strip steak, alongside juicy steak bites, or tossing them into a creamy alfredo pasta, this recipe is easy to make and full of savory flavor.

Why You'll Love This Recipe

• Incredible flavor. Butter, garlic, and onions bring out the rich umami taste of mushrooms.
• Quick and easy. Ready in about 20 minutes with minimal effort.
• Versatile. Serve it as a side dish, topping, or mix-in for pasta, rice, or omelets.

Ingredients You'll Need

• Olive Oil – Helps sauté the onions to bring out their natural sweetness.
• Unsalted Butter – Adds richness and enhances browning.
• Onion – Provides sweetness and depth of flavor.
• Mushrooms – Baby bella (cremini) or white mushrooms work great.
• Garlic – Adds a fragrant, savory element.
• Salt & Black Pepper – Essential seasonings to enhance flavor.
• Dry White Wine or Vegetable Broth – Deglazes the pan, adding depth and moisture.
• Fresh Parsley – Adds a pop of freshness and color.

How to Make Sauteed Mushrooms and Onions

Warm a skillet over medium heat. Add olive oil and heat until shimmering. Cook onions, stirring, until softened and lightly browned. Stir in butter until melted.

Add mushrooms and cook for 7-8 minutes, stirring occasionally, until browned. Stir in garlic and cook until fragrant. Deglaze with wine or broth, scraping up browned bits. Simmer for 1-2 minutes until slightly reduced.

Season with salt and black pepper. Remove from heat and sprinkle with parsley. Serve warm as a side or topping.

Recipe Tips & Variations

• Choose your mushrooms. I'm using plain white button mushrooms. Cremini, shiitake, or portobello mushrooms each bring unique flavors and textures—experiment to find your favorite!
• Whole vs. sliced mushrooms. Whole sauteed mushrooms are plump and juicy, but take a little longer to cook while sliced mushrooms cook faster. You can use either with this recipe!
• Use any onion. Yellow onions are classic, but red, white, sweet, or even shallots work for different flavors.
• Don't crowd the pan. If mushrooms too close together, they steam instead of saute, which can mean less browning. Spread them out in the pan for the best flavor and texture.
• Deglazing adds flavor and makes cleanup easier. Broth or wine lifts flavorful browned bits that might otherwise become stubborn residue. Even water works—don’t skip this step!
• Make it dairy-free. Swap the butter for extra olive oil for a plant-based option.

Serving Suggestions

• Serve these sautéed mushrooms and onions over grilled steak or alongside baked chicken thighs for an easy, flavorful topping.
• Add them to pasta or risotto for extra depth and richness.
• Stir them into omelets, quiche, scrambled eggs, or frittatas for a delicious breakfast upgrade.
• Use them as a topping for burgers, sandwiches, or even pizza.
• Enjoy them as a savory side dish alongside roasted vegetables or mashed potatoes.

Storing & Reheating

• To store: Allow sauteed mushrooms to cool completely. Refrigerate in an airtight container for up to 3 days.
• To reheat: Warm gently in a skillet over medium heat, stirring occasionally. For microwave reheating, heat in short intervals, stirring between each, until warmed through.

Mushroom Recipes You'll Love

• Oven Roasted Mushrooms
• Air Fryer Mushrooms
• Easy Marinated Mushrooms
• Grilled Portobello Mushrooms

📖 Recipe