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
Gail szentesi
Made this tonight to go with a steak dinner. Glorious flavors but changed one thing – add the Worchester sauce after everything else was browned. Mushrooms and onions brown better with the added liquid at the beginning.
Beth Pierce
Thanks for the tip!
MARIA SUTCH
Could this be made ahead and kept in the fridge ? Lovely simple recipe 😋
Beth Pierce
Yes, but I would reheat in a skillet on the stovetop.
Hector
The simplicity of the dish makes it perfect for busy weeknights, yet it still has an elegant, restaurant-quality feel. It’s packed with flavor in every bite, and the ingredients come together beautifully without much fuss. Bonus points for reheating like a dream—leftovers were just as delicious the next day. Thanks for sharing this gem!
Beth Pierce
The pleasure is all mine, Hector.
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.