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 a fantastic combo for you to try.
This scrumptious sautéed 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.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Butter: Unsalted or salted. If using salted butter, reduce the added salt.
- Mushrooms: This recipe also works well with cremini, oyster, portobello, and shiitake mushrooms.
- Worcestershire Sauce: You can substitute soy sauce and vinegar.
- Garlic: You can use a medium to large shallot or 3 tablespoons of garlic chives.
How to make Sautéed Mushrooms and Onions
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Melt the butter and heat the olive oil over medium-high heat in a large skillet or pan. Stir in the Worcestershire Sauce.
- Add the mushrooms and sauté until golden brown. Toss in the onions and cook until the edges brown and become translucent.
- Reduce the heat to low and add the minced garlic.
- Salt and Pepper to taste; if desired, sprinkle with chopped fresh parsley or thyme.
Preparation Tips
- To clean mushrooms, wipe the mushrooms with a damp paper towel to remove the dirt, and dry them well with a paper towel.
- Do not burn the melted 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 to brown properly, they must be cooked over fairly high heat and stirred frequently to prevent burning.
- 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.
Ways to serve Sautéed 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.
More mushroom recipes
Sautéed 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 1½ minutes.
- Add the onions and cook until the edges brown and the onions become translucent, approximately 5 minutes. Continue stirring every 1½ minutes.
- In the final minute, reduce the heat to low and add the minced garlic, stirring continuously. Salt and pepper to taste.
Notes
- Store in an air-tight container in the refrigerator for 3 days. Reheat over the stove over low to medium heat or microwave at a reduced power.
- Do not freeze this dish.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
John Sullivan
This is a great recipe for sauteed mushrooms and onions. I used about a 1/2 an onion and 8 oz white mushrooms, for myself and my wife. I used three garlic cloves and the only herb I had on hand, chives. Thank you.
Beth Pierce
The pleasure is all mine, John! So glad that you and your wife liked it!
Glenda
We love mushrooms and onions! This was delicious as a side, and great along with seasoned rice.
Beth Pierce
Thanks Glenda! So glad that you like them.
Blake
I’m planing to cook this tonight to serve over ribeye steak. As I’m a big fan of portobello mushrooms, I’m going to swap the buttons out for baby bellas. I’m also making au gratin potatoes, glazed carrots, and a dinner salad. Yeah, I’m going all out for the full dinner. Thank you for the great recipe.
I noticed that you show the same pic three times, looking very delicious, but maybe you could add a couple of other pics; one of all the ingredients together before prep, and one of everything after prep, before cooking. I believe that would greatly help us with some guidance, to actually see what it shoot look like during the process. Just a thought. Again, thanks. It looks wonderful.
Beth Pierce
Thanks Blake! Enjoy! Your meal sounds fabulous!
Alice
So good and so easy! Will make this a lot!
Donna
I made this recipe as is and Loved it. I had leftovers that i then used in a fabulous sheppard’s pie. I know they would also be delicious added in a meatloaf, or a beef gravy!!!
Beth Pierce
Thanks for the tips Donna! So glad that you liked them!!
Lakshmi
So good!! I was trying to use up some mushrooms and half an onion that had been in the fridge. Agree with others that the Worcestershire sauce really enhanced the flavor. I ended up slicing the mushrooms thinner so that they could be added to a quesadilla. Many thanks!
Beth Pierce
So glad that you liked it!
Glyn Davies - UK
1 tbsp. butter melted then added 200g white mushrooms sliced + 1 medium onion chopped – sautéed for 7 or 8 minutes or so on medium heat stirring regularly then then added 1 tbsp. Worcester sauce and sautéed again for 5 minutes or so then 1 tsp. minced garlic then 150g chopped green beans for 3 or 4 minutes then decent pinch of Himalayan pink salt, small pinch of ground black pepper- quick 30 or 40 second burst on hot, stirring constantly then served..
Outstanding – thanks for the recipe
Beth Pierce
You are most welcome. Thanks for the tips.
Lisa
Very nice recipe. Taste is fabulous and very easy. Served as a side but would be amazing on hamburger steak. Will be e making this often.
Beth Pierce
Thanks Lisa! So glad that you liked it!
Carolyn B Crosby
We don’t always have VIdalia onions available. What other onions can be used – whilte or yellow?
Beth Pierce
Yellow would be best! Enjoy!!
Freddy
Great side for my chicken leftover , I add extra garlic, was jummy lunch
Beth Pierce
So true! A great side for so many things!