Sautéed Mushrooms and Onions Recipe
Sautéed mushrooms and onions are rich, buttery, and caramelized to perfection. Scoop them over steak, chicken, pasta, burgers, or enjoy as a scrumptious side dish.
Servings: 2 cups
Calories: 168kcal
Equipment
- large heavy skillet
- wooden spoon or spatula
- knife
Ingredients
- 2 tablespoons Olive Oil
- 2 tablespoons Unsalted Butter
- 1 large Onion thinly sliced
- 1 pound Mushrooms sliced thick
- 2 cloves Garlic minced
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ cup Dry White Wine or Vegetable Broth or Plain Water
- 1 tablespoon Fresh Parsley chopped
Instructions
- Heat a large skillet over medium heat. Add OLIVE OIL and heat until shimmering. Add the ONIONS to the skillet and sauté for 3-4 minutes, stirring frequently, until they begin to brown.
- Add the BUTTER to the skillet and heat until melted. Add the MUSHROOMS to the skillet and stir to combine with the onions. Cook for 7-10 minutes, stirring occasionally. If you like browner mushrooms, you can cook them longer.
- Stir in the GARLIC and cook for 1-2 minutes, just until fragrant.
- Pour the WINE (or other liquid) into the skillet to deglaze the pan, scraping up any browned bits. Let the liquid simmer for a few minutes or longer as needed to reduce to your liking.
- Season the mushrooms with SALT and PEPPER, to taste.
- Remove from heat and garnish with PARSLEY, if desired. Serve warm.
Video
Notes
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.
Nutrition
Serving: 0.5cup | Calories: 168kcal | Carbohydrates: 8g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 300mg | Potassium: 443mg | Fiber: 2g | Sugar: 4g | Vitamin A: 261IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg