Sauteed Mushrooms and Onions are the perfect side dish or topper for steak, chicken, or burgers. They’re buttery, garlicky, and sinfully delicious!
This post is all about how to make Sauteed Mushrooms and Onions.
Sauteed Mushrooms and Onions are the ultimate dish because they go with almost any meal, and they’re insanely flavorful. This easy recipe doesn’t call for many ingredients and can be thrown together in minutes.
Whether you’re making steak, chicken, or fish, you’ll want these sauteed mushrooms as a meal companion or burger topper. In case you were curious, the French word “sauteed” literally means “to jump.” While making this dish, you’ll notice the sliced onions will want to jump when cooked with hot butter and olive oil.
To saute food means you fry it quickly with a small amount of hot fat. For this recipe, it’s best to use Baby Bella mushrooms, aka cremini or white button mushrooms. These two types of mushrooms are almost the same, but white mushrooms are a stage younger than Baby Bella, making them not as intensely flavored and cheaper to buy. It’s crucial to note that Baby Bella mushrooms are just another name for cremini mushrooms.
For the onions, a yellow or Vidalia onion will work perfectly. The two are quite similar as they both come from the yellow onion family, but the Vidalia onion is milder and sweeter with higher sugar contents. The Vidalia is fantastic for caramelizing food, so the flavor choice here is really up to you!
Sauteed Mushrooms and Onions
Should I Cook The Onions Or Mushrooms First?
You’ll want to begin sauteing the mushrooms over high heat first. Because mushrooms hold a lot of moisture, it’s crucial to allow the liquids to evaporate from the mushrooms before adding the onions. There’s no benefit for the onions to cook in these excess liquids, and this avoids soggy mushrooms.
What’s The Best Oil For Sauteing Mushrooms And Onions?
Olive oil is best because it adds a buttery taste with peppery undertones. This recipe also calls for butter alongside the olive oil because the two combined are highly complementary. Butter adds a nutty richness that olive oil does not.
Ingredients You’ll Need:
- White Mushrooms or Baby Bella Mushrooms, aka Cremini Mushrooms, 1 Pound, thinly sliced. Make sure to trim off the bottom of each mushroom stem.
- Yellow or Vidalia Onion, 1 large (about 12 ounces), thinly sliced. I used a regular yellow onion, but use a Vidalia if you want a more caramelized taste.
- Olive Oil, 2 tablespoons
- Unsalted Butter, 2-3 tablespoons – I used three tablespoons for this recipe. After sauteing my mushrooms, the pan was a bit dry and needed more fat to finish off cooking the onions.
- Garlic Cloves, 2-3, minced. I used two minced cloves, but add a third minced clove if you want them more garlicky.
- Red Wine or White Wine, 3 tablespoons. – I used red wine because I wanted a hearty and extra rich flavor.
- Fresh Chives OR Parsley, 1 tablespoon. – Fresh chives taste great on almost anything. Since parsley has a strong flavor, be sure you like its taste before adding it to the mushrooms and onions.
- Kosher Salt, 1/2 teaspoon
- Black Pepper, 1/4 teaspoon
Equipment Needed:
- Sharp Knife – for slicing, trimming the mushroom stems and chopping.
- Cooking Utensil – for stirring.
Do You Wash Mushrooms Before Cooking?
Yes! BUT there’s a method to it, so the mushrooms absorb the least amount of water possible. First, with a knife, trim off the stem of each mushroom. Fill a bowl with water and place the mushrooms in to get them cleaned quickly. Drain the mushrooms, place them on dry cloths or paper towels, and dry them well. Wash the mushrooms right before you begin cooking because unwashed mushrooms last longer in the fridge.
It’s important to note that a professional chef would never rinse their mushrooms with water. They would advise you to wipe them clean to avoid moisture absorbing into the mushrooms. The above method was mentioned for those who don’t feel comfortable not washing their mushrooms.
How To Make The Best Sauteed Mushrooms And Onions, Step-By-Step
Step 1: Clean, trim the stems, and thinly slice the mushrooms. Because sauteeing is a quick process and requires your attention, it would be best to thinly slice the onion, chop the chives (or parsley), and mince the garlic cloves now.
Quick Note: If you need more assistance on slicing mushrooms properly, click here. For help on how to thinly slice an onion, click here. Lastly, no worries if you’ve never minced garlic before or don’t own a mincer! Here’s a quick tutorial.
Step 2: Heat the saute pan or skillet over medium to high heat. Add two tablespoons of olive oil and two tablespoons of butter. Melt the butter before adding the mushrooms but be careful not to burn the butter.
Step 3: Add all of your mushrooms and saute them on medium to high heat for approximately 5 to 8 minutes. For most of the juices to release and evaporate, the heat must be pretty high. Stir frequently so the mushrooms don’t burn. They should begin to look golden brown.
Step 4: Add the thinly sliced onion, salt, and black pepper at this time. If the pan is dry, add another tablespoon of butter. Stir and cook the mushrooms and onions for another 5 to 8 minutes. The mushrooms will darken into a nice brown color as they continue to cook, and the onions will look golden and translucent.
Step 5: Reduce the heat to medium-low and add the garlic and wine. Cook for another 1 to 2 minutes or until the wine has evaporated.
Step 6: Remove the pan from the heat and add your fresh chives or parsley at this time. Stir the dish until the herbs combine with the hot mushrooms and onions.
Step 7: Serve immediately!
Ways To Serve Sauteed Mushrooms And Onions
Steak – They’re great as a side dish with steak or on top.
Burgers – Elevate the taste of your burger and add them to the inside.
Chicken – Great side or topper.
*The possibilities are endless with this tasty side dish!*
FAQs For Sauteed Mushrooms And Onions
How long should I saute mushrooms?
It will take about 15 minutes to saute the mushrooms. First, you’ll spend around 8 minutes sauteeing them to release and evaporate the liquids, and then you’ll spend another 5 to 8 minutes cooking the onions.
What’s the difference between sauteed and caramelized onions and mushrooms?
Sauteed onions and mushrooms don’t spend as much time under heat; therefore, you’ll taste a more robust onion flavor. If you want the onions to taste sweeter and caramelized, you should cook the onions and mushrooms for 25 to 30 minutes compared to just 15 minutes for sauteeing. The mushrooms will darken further when caramelized with the onions.
Can you use canned mushrooms for this recipe?
I’m not going to say you can’t use canned mushrooms for this recipe, but fresh mushrooms always taste better.
How do you cook mushrooms without getting soggy?
This goes back to the heat temperature! If you cook mushrooms on low heat, the liquids won’t evaporate, and you’ll get soggy mushrooms. Continuously saute them on medium to high heat.
Is it better to use butter or olive oil?
Both! As mentioned earlier, the two combined complement each other perfectly for this dish. Butter adds a rich nutty flavor, while olive oil adds a buttery, pepper taste.
How should I store sauteed mushrooms and onions?
You can store this dish in an airtight container in the fridge for 3 to 5 days.
Can you freeze mushrooms and onions?
Yes, you can freeze sauteed mushrooms and onions. Place them in an airtight container, and they will last for up to three months in the freezer.
How many calories are in sauteed mushrooms and onions?
There are around 150 calories per serving for this dish.
Can you add these to spaghetti?
Yes! Sauteed mushrooms and onions will fit in deliciously with spaghetti sauce.
Why are mushrooms and onions so good with steak and burgers?
Mushrooms pick up tons of flavor during the sauteeing process, making them the perfect side or topper for enhancing the taste of steak or burgers.
Can you cook mushrooms without oil?
Yes, absolutely! You could saute them with only butter, and they will still taste fantastic. Use 4 to 5 tablespoons of butter when following this recipe to substitute for the olive oil.
Sauteed Mushrooms And Onions
Equipment
- Saute Pan
- Sharp Knife – for slicing, trimming the mushroom stems and chopping.
- Measuring spoons and cups
- Garlic Mincer
- Cooking Utensil – for stirring.
Ingredients
Ingredients For Sauteed Mushrooms And Onions
- 1 pound White Mushrooms or Baby Bella Mushrooms, aka Cremini Mushrooms, thinly sliced. Make sure to trim off the bottom of each mushroom stem.
- 1 large Yellow or Vidalia Onion (about 12 ounces), thinly sliced. I used a regular yellow onion, but if you want a more caramelized taste use a Vidalia.
- 2 tbsp Olive Oil
- 2-3 tbsp Unsalted Butter – I used three tablespoons for this recipe. After sauteing my mushrooms the pan was a bit dry and needed more fat to finish off cooking the onions.
- 2-3 Garlic cloves, minced. I used two minced cloves, but if you want them more garlicky add a third minced clove.
- 3 tbsp Red Wine or White Wine – I used red wine because I wanted a hearty and extra rich flavor.
- 1 tbsp Fresh Chives OR Parsley – Fresh chives taste great on almost anything. Since parsley has a strong flavor, be sure you like its taste before adding it to the mushrooms and onions.
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
Instructions
How To Make Sauteed Mushrooms And Onions, Step-By-Step
- Clean, trim the stems, and thinly slice the mushrooms. Because sauteeing is a quick process and requires your attention, it would be best to thinly slice the onion, chop the chives (or parsley), and mince the garlic cloves now.
- Heat the saute pan or skillet over medium to high heat. Add two tablespoons of olive oil and two tablespoons of butter. Melt the butter before adding the mushrooms but be careful not to burn the butter.
- Add all of your mushrooms and saute them on medium to high heat for approximately 5 to 8 minutes. For most of the juices to release and evaporate, the heat must be pretty high. Stir frequently so the mushrooms don’t burn. They should begin to look golden brown.
- Add the thinly sliced onion, salt, and black pepper at this time. If the pan is dry, add another tablespoon of butter. Stir and cook the mushrooms and onions for another 5 to 8 minutes. The mushrooms will darken into a nice brown color as they continue to cook, and the onions will look golden and translucent.
- Reduce the heat to medium-low and add the garlic and wine. Cook for another 1 to 2 minutes or until the wine has evaporated.
- Remove the pan from the heat and add your fresh chives or parsley at this time. Stir the dish until the herbs combine with the hot mushrooms and onions.
- Serve immediately!
Nutrition
Final Thoughts On Sauteed Mushrooms And Onions
This Sauteed Mushrooms and Onions recipe is exceptionally delicious and pairs wonderfully with most meals! The next time you’re unsure what to serve as a side, I encourage you to try this easy and impressive dish. You can follow career girl meets… on Pinterest, Instagram, Twitter, and Facebook for more home decor ideas, recipes, and gift guides.
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