Sauteed Mushrooms and Onions

These easy Sauteed Mushrooms are an elegant but easy side. Serve over grilled steak, alongside beef tenderloin or grilled chicken, or eat by itself as a light dinner.

Course side

Cuisine American

Keyword garlic mushrooms, mushrooms and onions, sauteed mushrooms, sauteed onions, side, side dish, steak mushrooms

Prep Time 10

Cook Time 20

Servings

Calories 168kcal

Author Beth Pierce

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