This recipe for sauteed mushrooms and onions is tender vegetables cooked in garlic, butter and seasonings until golden brown. A quick and easy side dish that pairs well with steak, pork and chicken.
Sometimes the best side dishes are the simplest ones, like this recipe for sauteed mushrooms and onions. With just a few ingredients, humble vegetables are transformed into something spectacular!
This recipe includes butter, onions, mushrooms, garlic, Italian seasoning, Worcestershire sauce, fresh parsley, and some salt and pepper.
How do you make sauteed mushrooms and onions?
Start by melting some butter in a pan, then add sliced onions. Cook the onions until they are soft and starting to caramelize. Add the mushrooms to the pan, then continue to cook until everything is tender and browned. This may take some time, as the mushrooms will need to release all of their liquid before they start to brown. Stir in garlic, Italian seasoning and a dash of Worcestershire sauce for extra flavor. Finally, top the vegetables with a sprinkle of fresh parsley, then serve and enjoy.
Tips for the perfect sauteed mushrooms and onions
- You can use any variety of mushroom that you like in this dish, or even a blend of different types of mushrooms. I typically use cremini or button mushrooms, but other great options include chanterelle, oyster, portobello or shiitake mushrooms.
- Feel free to cut up the mushrooms and onions up to 8 hours in advance to save some time at the end of the day when you’re trying to get dinner on the table. Or buy bags of pre-chopped onions and mushrooms to make it even easier on yourself!
- Sauteed mushrooms and onions will stay fresh in the refrigerator for up to 3 days. Reheat them over low heat in a skillet until everything is warmed through.
- For a richer sauce, stir in 1/4 cup heavy cream and 2 tablespoons of grated parmesan cheese.
- This recipe can easily be doubled or tripled to serve a crowd.
- No parsley on hand? Try using fresh thyme, basil or chives instead. You can also use a combination of different herbs.
I prefer to saute the onions first. I find that onions are sweeter and more flavorful when they are caramelized, which can take some time. If you start the onions before the mushrooms, they’ll have a chance to caramelize by the time the mushrooms are done cooking.
It typically takes about 6-7 minutes to saute mushrooms over medium heat. If you’re cooking your mushrooms at high heat, it will take 4-5 minutes.
Mushrooms release a lot of liquid as they cook. This can make them soggy if the liquid is not cooked off. It’s important to cook your mushrooms for long enough so that the liquid can evaporate and the mushrooms can brown. If you find that your mushrooms are not browning, you can increase the heat to high to help the process along.
While this dish is great as-is, you can add other ingredients that you happen to have on hand.
- Vegetables: Feel free to stir in extra veggies such as green beans, bell peppers, spinach or tomatoes.
- Protein: Make it a meal by stirring in cooked crumbled, bacon, grilled chicken, smoked sausage or even canned white beans.
- Grains: Stir in your favorite grains such as cooked rice, quinoa or barley.
- Flavorings: Amp up the flavor with crushed red pepper flakes, olives, sun dried tomatoes, cheddar cheese or even pine nuts.
Sauteed mushrooms and onions makes for a great side dish, but you can even use it as a topping for pizza, stir it into pasta, or serve it over a juicy steak. The possibilities are endless!
More great mushroom recipes
- Grilled Mushrooms
- Sausage Stuffed Mushrooms
- Mushroom Pasta
- Beef Tips with Mushroom Gravy
- Mushroom Steak Sauce
Sauteed Mushrooms and Onions
- 6 tablespoons butter
- 1 cup onion sliced
- 1 pound mushrooms thickly sliced
- 1 tablespoon minced garlic
- 1/2 teaspoon dried Italian seasoning
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
- Melt the butter in a large pan over medium heat.
- Add the onions and cook for 6-8 minutes, until onions are soft and beginning to brown.
- Add the mushrooms, then season generously with salt and pepper.
- Cook, stirring occasionally, until mushrooms are golden brown and tender, about 7 more minutes.
- Stir in the garlic, Italian seasoning and Worcestershire sauce, then cook for an additional 30 seconds.
- Sprinkle with parsley and serve immediately.
- You can use any type of mushroom. I typically use button or cremini, but oyster, shiitake, chanterelle and portobello mushrooms also work well.
- I use a sweet onion such as a Vidalia onion when I can find them. You can also use standard yellow or red onions.