These deliciously easy Sautéed Mushrooms and Onions make the perfect side topping for grilled steak or a light dinner. This six-ingredient recipe comes together quickly and tastes amazing. We love this recipe with grilled or pan-fried pork chops or grilled pork tenderloin and mashed potatoes.
Do you like mushrooms? Do you like onions? I have an amazing combo for you to try. This scrumptious sauteed mushrooms and onion recipe has six ingredients and takes about twenty minutes to prepare. It smells like heaven and tastes delicious, especially great over baked and mashed potatoes or pasta. If you like this recipe, you will love my sausage stuffed mushrooms and mushroom gravy.
How to make Sauteed Mushrooms and Onions.
Melt the butter and heat the olive oil over medium-high heat in a large skillet or pan. Stir in the Worcestershire Sauce. Add your mushrooms and sauté until they start to turn golden brown. Add the onions and cook until the edges brown and the onions become translucent. In the final minute, reduce the heat to low and add the minced garlic. Salt and pepper to taste, and if desired, sprinkle with chopped fresh parsley or fresh thyme. That is it. It is that simple.
Recipe notes and helpful tips
- To clean mushrooms, wipe the mushrooms with a damp paper towel to remove the dirt, and dry them well with a paper towel.
- This recipe also works well with cremini, oyster, portobello, and shiitake mushrooms.
- Do not burn the melting butter. The key is to stay close by and have everything prepped and ready to go.
- Cook mushrooms over medium-high heat. They release a lot of moisture, so for them to brown properly, they must be cooked over fairly high heat and frequently stirred so they do not burn.
- Add the onions when the mushrooms start to turn golden brown. The onions should be lightly browned on the edges and translucent. It does not take long, and they too, should be stirred frequently.
- For optimal flavor, add the garlic during the last minute of cooking. Reduce the heat to low and stir frequently. Garlic burns easily and tastes bitter when it burns.
- Top with fresh herbs like parsley, rosemary, and thyme.
- To freeze, first cool completely. Then, store in a sturdy freezer container and freeze for up to 2 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power or the stovetop over low heat.
I made a batch of these today. I am going to reheat them in the microwave on a reduced power. They are perfect with so many things.
Ways to serve Sauteed Mushrooms and Onions
- In a quesadilla with mozzarella or Monterey Jack cheese.
- Spooned over or in an omelet.
- In a toasted cheese sandwich.
- Drizzled over mashed or baked potatoes.
- Over grilled steak or beef tenderloin.
- As a side dish for chicken, beef, pork, or fish.
- For a light lunch or dinner.
- Stuffed in a calzone or stromboli.
These Sauteed Mushrooms and Onions are scrumptious, easy, dependable, and versatile. Put the ingredients on your shopping list today and make yourself a little piece of heaven.
More mushroom recipes
Sauteed Mushrooms and Onions
Ingredients
- 3 tablespoons of butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Worcestershire Sauce
- 1 lb white button mushrooms halved
- 1 large sweet Vidalia onion thinly sliced
- 3 cloves garlic minced
- Salt and pepper to taste
Instructions
- Melt the butter and heat the olive oil over medium-high heat in a large skillet. Stir in the Worcestershire Sauce. Add your mushrooms and cook until they start to turn golden brown, approximately 5 minutes. Stir about every 1 1/2 minutes. Add the onions and cook until the edges brown and the onions become translucent; approximately 5 minutes. Continue stirring every 1 1/2 minutes.
- In the final minute, reduce the heat to low and add the minced garlic, stirring continuously. Salt and pepper to taste.
Notes
- To clean mushrooms, wipe them with a damp paper towel to remove the dirt, and dry them well with a paper towel.
- This recipe also works well with cremini, oyster, portobello, and shiitake mushrooms.
- Do not burn the melting butter. The key is to stay close by and have everything prepped and ready to go.
- Cook mushrooms over medium-high heat. They release a lot of moisture, so for them to brown properly, they must be cooked over fairly high heat and frequently stirred so they do not burn.
- Add the onions when the mushrooms start to turn golden brown. The onions should be lightly browned on the edges and translucent. It does not take long, and they too, should be stirred frequently.
- For optimal flavor, add the garlic during the last minute of cooking. Reduce the heat to low and stir frequently. Garlic burns easily and tastes bitter when it burns.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Tracy
I made mine slightly differently, because that’s just what I do. I started the onions first then added baby bella mushrooms. I used a mix of bacon greese, butter and avocado oil and used kinders steakhouse seasoning. sauteed it all for about 15-20 minutes. Delicious!!! I took a photo, but can’t figure out how to post it. LOL!
Beth Pierce
Thanks for the heads up, Tracy!
Beth Pierce
I will post that recipe tomorrow on Facebook and you can drop the picture in the comments.
Megan Wall
Easy and delicious. One of the best sides! I’ve made it every week since I discovered this.
Beth Pierce
Thank you, Megan! So glad that you enjoyed it.
Donna R
This recipe was sooo good. My husband said I’ve got to make this again! Problem is, I had already decided that! My finished dish looked nothing like your golden mushrooms & lightly browned onions. I read the instructions prior to starting & wondered why nothing was said about the moisture that comes out of the mushrooms while cooking. I knew the mushrooms wouldn’t brown if there was too much moisture in the pan. I followed the recipe as written, cooking longer for the moisture to cook ‘off’. Added the onions & let them brown. My finished dish had very dark mushrooms, I guess from the added Worcestershire sauce and soft, lightly browned onions. Nothing was burned or overcooked from what I could tell. I used a mixture of button & cremini mushrooms. Can you please help me serve a dish that’s as pretty as yours?
Carley
GOOD question Donna! I have the exact same one 🙋🏻♀️❓
Let’s see if we get an answer with a fix/suggestion. 🍄🟫🧅🥘👩🏻🍳⏲️
dr
Made this tonight and was delicious.
Beth Pierce
Thanks! So glad that you enjoyed it.
Kristy Riess-Poor
Excellent recipe! Thank you, as simple as it is, I now will makes this often.
Beth Pierce
Thank you, Kristy! I am so happy that you liked it!
Kim Acquilano
Easy & delicious!
Beth Pierce
Thank you, Kim!
Justina
Hey, I am wondering what I can put this on? I am not very creative in the kitchen and saw one commentor put it on steak and was going to use their leftovers for eggs, which is a great idea. Any other ideas of a protein to use this recipe with? Thanks.
Beth Pierce
Justina, there is a write up in the post.Enjoy!
In a quesadilla with mozzarella or Monterey Jack cheese.
Spooned over or in an omelet.
In a toasted cheese sandwich.
Drizzled over mashed or baked potatoes.
Over grilled steak or beef tenderloin.
As a side dish for chicken, beef, pork, or fish.
For a light lunch or dinner.
Stuffed in a calzone or stromboli.
Peggy
Made it tonight and it was delicious. Served it over wild rice with sausage and brussel sprouts.
Beth Pierce
Sounds delicious! So glad that you liked it.
Patty Curcio
Mushrooms and onions are a family tradition served on Thanksgiving in my home. My recipe is very similar, I will sometimes add wine to them while cooking. One thing we do that’s a little different here is steam the mushrooms over a low flame in a covered pan on top of the stove before cooking, this gets most of the moisture out of them.
Beth Pierce
Thanks for the tip, Patty!
Donald Johnson
Looking forward to adding to beef n noodles.
Beth Pierce
Thanks, Donald! Enjoy!
Joe Briggs
Delicious and great directions/easy to make. Just made them and was great with steak. I cook for one so made half the recipe and sill have enough for two more meals, one of which I’ll plan for an omelet. Thanks for the recipe!
Beth Pierce
The pleasure is all mine, Joe! Glad that you liked it!
William Peer
I’m a retired old man. I am not a cook. I can read and follow directions so I appreciate a well written recipe. This one has to be the best. Thanks for explaining “why” in the recipe. It really helps me learn to cook better to know “why”. Most recipes don’t do that. I really wish they would. Thaks so much for the great recipe.
Beth Pierce
My pleasure, William! I am glad that you liked the sauteed mushrooms!
Connie A Milek
OMG!!!! Directions were so simple and easy to follow! I am physically limited and it’s difficult for me to multitask. But these directions weren’t as such…thank GOODNESS!!! Thank you!!!!
Beth Pierce
Thank you, Connie! I am glad that you liked the recipe!
Melanie
Hi,
I’m trying to do some meal prep – wondering how long this dish would keep for once it’s cooked?
Thanks!
Beth Pierce
Good evening! 3 days