Sauteed Mushrooms and Onions

Tender and buttery, sauteed mushrooms and onions are a terrific side dish on their own or piled high over a pan of sizzling steak bites.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Servings:

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.