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Sautéed onions and mushrooms are super easy to make and are ready in under 15 minutes! You can create restaurant-style dishes by pairing them with this simple recipe for onions and mushrooms. It's the perfect side dish!
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Sautéed Onions and Mushrooms
All you need to make these easy mushrooms and onions is a skillet and spatula! It's so simple, but packed with amazing flavor. Sauteed mushrooms and onions is one of the easiest and tastiest side dishes for steaks, chicken, pork chops, and more! I cook it up all of the time to serve with my family's favorite dinners.
It's an elevated version of our Caramelized Onions recipe but with mushrooms! The secret ingredient is the addition of Worcestershire sauce.
I wish I had known how easy it is to saute mushrooms and onions. I love adding these to literally every recipe. We are obsessed!
Karen on Pinterest
Mushrooms and Onions Ingredients
- Butter: While I recommend using unsalted butter, you can use salted if it's what you have. Just be sure to add less salt when seasoning!
- Mushrooms: For this recipe, use white button mushrooms, cremini mushrooms, or baby bella mushrooms.
- Onion: Yellow or white onions work best for sauteing mushrooms and onions.
- Salt and Pepper: Kosher salt or sea salt flakes and freshly cracked black pepper work best.
- Worcestershire Sauce: This adds so much flavor! I highly recommend you don't skip this ingredient! If you need your sauteed mushrooms gluten-free, just check to make sure your worcestershire sauce is, too.
How to Sauté Mushrooms and Onions
- In a large skillet, melt butter over medium-high heat.
- Add mushrooms and cook for 5 minutes. They should begin to sweat and brown.
- Reduce heat to medium, add the sliced onion, salt, pepper, and Worcestershire sauce, and cook for another 5-7 minutes, stirring frequently, or until the onions are soft and brown.
Sautéing mushrooms and onions is so simple. You'll be done in under 15 minutes from start to finish, but the results are amazing!
Came out great. Super easy and very tasty.
Patty on Pinterest
Tips for Sauteing Mushrooms and Onions
- Don't burn the butter. Please be careful not to burn the melting butter. If you do, you will have to start all over!
- Cook the mushrooms over medium-high heat. Since they release a lot of moisture, they must be cooked over high heat and stirred constantly so they do not burn.
- Try another type of mushroom! We used white mushrooms in this sautéed onions and mushrooms recipe, but we also love shiitake mushrooms or baby portobello mushrooms if you prefer. And if you love mushrooms, you're definitely going to want to try my portobello mushrooms grilled. They're great for bbq mushroom burgers.
What to Serve with Mushrooms and Onions
Mushrooms and Onions for Steak
My favorite way to serve these savory mushrooms is over steak recipes! You can take a grilled chuck steak and create an amazing steakhouse experience by topping it with these mushrooms. At our house, ribeye steaks are always a favorite and nothing elevates them more than this recipe.
My favorite recipe for steak and mushrooms is my Steak Diane Recipe!
Sautéed Mushrooms for Burgers
What is better than your favorite gourmet burgers topped with mushrooms? I could make this Mushroom Swiss Burger every week and my family would not complain!
Mushrooms and Onions with Pork Chops
Try serving these amazing mushrooms and onions with grilled, baked, pressure cooked, or sous vide pork chops!
FAQ
Interestingly, in scientific terms, mushrooms are not a vegetable, they are edible fungi. In culinary terms, mushrooms are basically a vegetable. They are used as a savory ingredient in recipes, usually to complement meats or other vegetables.
I love the fact that mushrooms are very healthy for you! According to an article from Medical News Today, mushrooms are packed with nutritional value, from fiber and protein to important nutrients like Vitamin B and D. They're also a great source of protein for those on a plant-based meal plan. Plus, we pair them with onions, which are low in calories and also contain fiber and important nutrients.
You can freeze sautéed mushrooms and onions. After sautéing the dish, let it cool, then transfer to an air-tight container and freeze for up to three months. Make sure to label the container.
The best mushrooms & onions EVER!!!! So easy.
Lisa
How to Clean Mushrooms
When cleaning mushrooms, you want to wipe them down or very gently rinse them instead of soaking them in water. Mushrooms absorb water and can become mushy, so it is not a good idea to let them take on too much water.
- If using whole mushrooms, before slicing, wipe each mushroom down with a damp paper towel. You can gently rinse the mushrooms under cool water, but you must dry them with paper towels completely after rinsing. Don't let them soak!
- If using sliced mushrooms, and you want to give them an extra clean, place them in a colander and rinse under cool water. Once again, make sure to dry them with a paper towel and do not let them soak.
How to Store Sauteed Mushroom and Onions
- Cool Down: Let the sautéed mushrooms and onions cool to room temperature.
- Container: Put them in a clean, airtight container.
- Refrigerate: Store them in the fridge for 3-5 days.
- Freezing: If you want to store them for a longer period, you can freeze sautéed mushrooms and onions. Place them in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. Properly sealed, they can last for up to 3 months in the freezer. However, note that freezing can change their texture slightly upon thawing.
Reheating Instructions
- Stovetop Method:
- Heat a skillet over medium heat.
- Add sautéed mushrooms and onions.
- Stir occasionally until heated through, about 3-5 minutes.
- Microwave Method:
- Put sautéed mushrooms and onions in a microwave-safe dish.
- Microwave in 30-second intervals, stirring between, until heated through.
- Oven Method:
- Preheat oven to 350°F (175°C).
- Put sautéed mushrooms and onions in an oven-safe dish, and cover with foil.
- Bake for 10-15 minutes until heated through.
If you're looking for more great side dishes, try my Sauteed Peppers and Onions, Creamy Polenta, and Air Fryer Carrots!
Sauteing mushrooms and onions is an easy way to make a memorable side dish you can serve with any of your favorite dinners. Trust me - you will be asked the secret to these mushrooms and onions! Most of the time, they're the first thing to disappear from the plate. Enjoy!
Sautéed Mushrooms and Onions
Equipment
- Skillet
Ingredients
- 3 Tbsp. unsalted butter
- 1 pound white mushrooms - sliced
- 1 sweet yellow onion - sliced
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 Tbsp. Worcestershire sauce
Instructions
- In a skillet, melt the butter over medium-high heat, then add the mushrooms and cook for 5 minutes.
- Next, reduce heat to medium, add the sliced onion, salt, pepper, and Worcestershire. Cook for another 5-7 minutes or until the mushrooms and onions are soft and browned. Serve warm.
Notes
- Don't let the Mushrooms and Onions dry out! If the mushrooms and onions soak up too much of the juices, you can add additional Worcestershire sauce 1 teaspoon at a time.
- Do not replace the sweet yellow onion with white or red, you want to use only a sweet yellow onion for this dish.
- Variety of Mushrooms: We used white mushrooms in this recipe but, we also love using shiitake mushroom or baby portobello mushrooms if preferred.
Kathy says
Love this easy recipe. Taste was amazing
Em Beitel says
Thanks so much, Kathy! We're so glad you enjoyed it!
Jeff says
I thought it turned out okay. I added garlic salt some Mrs. Dash and garlic pepper. It didn't carmalize than I remembered I forgot to add the Worcestershire to it. I also added mini peppers. Served with very thin eye of round steaks , Grilled potatoes and onions and garlic toast.
Em Beitel says
Thank you so much, Jeff!
Amanda says
I used a red onion before I saw you comment to nit substitute...but it turned out delicious!
Isabel Laessig says
Hi Amanda! I'm very glad it turned out well! Thank you for your comment and review!
Dylan says
I cooked your recipe using a small red onion and a small yellow onion. Instead of salt I used Lawry's Seasoned salt and a splash of pinot grigio. I did have to cook it longer because there was alot more moisture then I anticipated. No doubt because of the onions and white wine. Over all, it came out delicious and spicy. Thank you for your recipe!
Isabel Laessig says
So glad you enjoyed it, Dylan! Thank you for your comment!
Teri Acosta says
I only have a white onion...gonna give it a shot anyway!! Wish me luck!
Isabel Laessig says
Hi Teri! A white onion works just fine! I hope you enjoyed it!