Tender and buttery, sauteed mushrooms and onions are a terrific side dish on their own. However, if you happen to enjoy them anywhere near as much as I do, you’ll want to pile them over your next pan of steak bites or serve them with these roasted chicken thighs.
Sauteed Onions and Mushrooms
Traditional advice for cooking mushrooms is to never crowd the pan. This allows for greater airflow, which helps to evaporate the liquid that they release as they cook down.
But, I’ve found that you can get away with crowding the pan a good bit and still deliver delicious results. Just make sure to allow the liquids that are released to cook off completely.
Once most of the juices have evaporated from the pan, add the onions. If you add them too early, it will transform these delicious sauteed onions and mushrooms into the much less delicious steamed version of the dish.
Now, you can certainly eat the mushrooms as soon as they finish cooking down. But, if you keep sauteing them and give them a chance to brown along with the onions, their flavor deepens for a much tastier end result.
So, make sure to let the mushrooms sear before turning them over. If you tend them too often, you will miss out on the flavors and texture that make this technique worth the effort. Those browned bits add a ton of flavor.
From start to finish, it only takes 10-15 minutes to get these onions and mushrooms sauteed to perfection. So, don’t cut it short. It’s worth it!
How to Saute Mushrooms and Onions
- olive oil
- crimini or white button mushrooms
- yellow onion
- kosher salt and black pepper
To begin, warm three tablespoons of butter and the oil in a large skillet over medium-high heat. When the butter has melted, add the mushrooms to the pan.
Toss to coat the mushrooms and spread them evenly in a layer across the pan. Cook for about 5 minutes, stirring just a few times, about every minute or two.
Add the onions and stir to combine. Then, continue cooking until the mushrooms have turned brown and the onions are translucent, about five more minutes. Stir every minute or so.
In the final minute of cooking, add the remaining tablespoon of butter along with the garlic and toss to coat. Continue stirring and cooking until the butter has melted and the garlic is fragrant. Remove from the heat and season to taste with salt and pepper.
Sauteed Mushrooms and Onions
If I could, I’d cook with mushrooms pretty much every day of the week. From mushroom pastas to this oh-so-tasty mushroom rice, the ways to use this often under-appreciated vegetable are near endless.
I also recommend you give this mushroom quesadilla a try. And, these cajun chicken bites with mushrooms are fabulous on their own, or as the main event at dinnertime.
For those in need of some seriously delicious comfort food, check out this broccoli mushroom casserole. Creamy and cheese rice brings these vegetables together in a dish you’ll be craving the instant it comes out of the oven.
Sauteed Mushrooms and Onions
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 16 ounces crimini or white button mushrooms halved and/or quartered for uniform pieces
- 1 large yellow onion sliced thin
- 4 cloves garlic minced
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- In a large skillet over medium-high heat, warm 3 tablespoons of butter and the oil. When the butter has melted, add the mushrooms to the pan.
- Toss to coat the mushrooms and spread in a layer across the pan. Cook for about 5 minutes, stirring just a few times, about every minute or two.
- Add the onions and stir to combine. Cook for about 5 minutes longer, until the mushrooms have turned brown and the onions are translucent, stirring every minute or so.
- In the final minute of cooking, add the remaining tablespoon of butter along with the garlic and toss to coat. Continue stirring and cooking until the butter has melted and the garlic is fragrant. Remove from the heat and season to taste with salt and pepper.
Rate & Comment