Sauteed Mushrooms and Onions

These deliciously easy Sautéed Mushrooms and Onions make the perfect side topping for grilled steak or a light dinner. This six-ingredient recipe comes together quickly and tastes amazing. We love this recipe with grilled or pan-fried pork chops or grilled pork tenderloin and mashed potatoes.

Do you like mushrooms? Do you like onions? I have an amazing combo for you to try. This scrumptious sauteed mushrooms and onion recipe has six ingredients and takes about twenty minutes to prepare. It smells like heaven and tastes delicious, especially great over baked and mashed potatoes or pasta. If you like this recipe, you will love my sausage stuffed mushrooms and mushroom gravy.

How to make Sauteed Mushrooms and Onions.

Melt the butter and heat the olive oil over medium-high heat in a large skillet or pan. Stir in the Worcestershire Sauce. Add your mushrooms and sauté until they start to turn golden brown. Add the onions and cook until the edges brown and the onions become translucent. In the final minute, reduce the heat to low and add the minced garlic. Salt and pepper to taste, and if desired, sprinkle with chopped fresh parsley or fresh thyme. That is it. It is that simple.

Recipe notes and helpful tips

• To clean mushrooms, wipe the mushrooms with a damp paper towel to remove the dirt, and dry them well with a paper towel.
• This recipe also works well with cremini, oyster, portobello, and shiitake mushrooms. 
• Do not burn the melting butter. The key is to stay close by and have everything prepped and ready to go.
• Cook mushrooms over medium-high heat. They release a lot of moisture, so for them to brown properly, they must be cooked over fairly high heat and frequently stirred so they do not burn.
• Add the onions when the mushrooms start to turn golden brown. The onions should be lightly browned on the edges and translucent. It does not take long, and they too, should be stirred frequently.
• For optimal flavor, add the garlic during the last minute of cooking. Reduce the heat to low and stir frequently. Garlic burns easily and tastes bitter when it burns.
• Top with fresh herbs like parsley, rosemary, and thyme.
• To freeze, first cool completely. Then, store in a sturdy freezer container and freeze for up to 2 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power or the stovetop over low heat.

I made a batch of these today. I am going to reheat them in the microwave on a reduced power. They are perfect with so many things.

Ways to serve Sauteed Mushrooms and Onions

• In a quesadilla with mozzarella or Monterey Jack cheese.
• Spooned over or in an omelet.
• In a toasted cheese sandwich.
• Drizzled over mashed or baked potatoes.
• Over grilled steak or beef tenderloin.
• As a side dish for chicken, beef, pork, or fish.
• For a light lunch or dinner.
• Stuffed in a calzone or stromboli.

These Sauteed Mushrooms and Onions are scrumptious, easy, dependable, and versatile. Put the ingredients on your shopping list today and make yourself a little piece of heaven.

More mushroom recipes

Roasted Mushrooms

Chicken and Mushrooms

Fried Mushrooms

Mushroom Pasta

Garlic Butter Mushrooms

Hungarian Mushroom Soup

Sauteed Mushrooms and Onions

These easy Sauteed Mushrooms are an elegant but easy side.  Serve over grilled steak, alongside beef tenderloin or grilled chicken, or eat by itself as a light dinner.

5 from 49 votes

Print Pin Rate

Course: side

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4

Calories: 168kcal

Author: Beth Pierce

Ingredients

• 3 tablespoons of butter
• 1 tablespoon extra virgin olive oil
• 2 tablespoons Worcestershire Sauce
• 1 lb white button mushrooms halved
• 1 large sweet Vidalia onion thinly sliced
• 3 cloves garlic minced
• Salt and pepper to taste

Instructions

• Melt the butter and heat the olive oil over medium-high heat in a large skillet. Stir in the Worcestershire Sauce.  Add your mushrooms and cook until they start to turn golden brown, approximately 5 minutes. Stir about every 1 1/2 minutes. Add the onions and cook until the edges brown and the onions become translucent; approximately 5 minutes.  Continue stirring every 1 1/2 minutes.
• In the final minute, reduce the heat to low and add the minced garlic, stirring continuously.  Salt and pepper to taste.

Notes

• To clean mushrooms, wipe them with a damp paper towel to remove the dirt, and dry them well with a paper towel.
• This recipe also works well with cremini, oyster, portobello, and shiitake mushrooms. 
• Do not burn the melting butter.  The key is to stay close by and have everything prepped and ready to go.
• Cook mushrooms over medium-high heat.  They release a lot of moisture, so for them to brown properly, they must be cooked over fairly high heat and frequently stirred so they do not burn.
• Add the onions when the mushrooms start to turn golden brown.  The onions should be lightly browned on the edges and translucent.  It does not take long, and they too, should be stirred frequently.
• For optimal flavor, add the garlic during the last minute of cooking.  Reduce the heat to low and stir frequently.  Garlic burns easily and tastes bitter when it burns.

Nutrition

Calories: 168kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 191mg | Potassium: 539mg | Fiber: 2g | Sugar: 7g | Vitamin A: 270IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 1mg

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