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
Sauteed Mushrooms and Onions
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
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Carolyn B Crosby
We don’t always have VIdalia onions available. What other onions can be used – whilte or yellow?
Beth Pierce
Yellow would be best! Enjoy!!
Freddy
Great side for my chicken leftover , I add extra garlic, was jummy lunch
Beth Pierce
So true! A great side for so many things!
Tonya R.
I came across this while looking for a simple recipe for sauteed mushrooms and onions that didn’t have wine. I tried this and am glad I did. Adding the Worcestershire sauce took it up a notch. Normally, I just sautee it with some olive oil with salt and pepper or a little creole seasoning. This will be a new go-to recipe. Thanks!
Beth Pierce
Thanks so much Tonya! So glad that you like it.
Melissa
This is my new go-to for mushrooms! I added red bell pepper. So good!
Nonna
I made these last night to go with air fried sirloin tips. They were delicious. I only had a half pound f mushrooms so I used one tablespoon of butter instead of three and they were perfect for me.
Beth Pierce
Awesome So glad that you liked them! We love them too!!
AJ
Very good! Made this as a side dish to grilled steaks. Perfect combo!
Stephanie
Made these tonight with steak and baked potatoes and they were delicious!
Beth Pierce
Thanks Stephanie! So glad that you liked them!
Sam Singer
Delicious recipe, thank you!
I tried it as here, and also once adding small amounts of tarragon, parsley, & cloves; plus lots of Montreal steak seasoning.
Beth Pierce
Thanks Sam! So glad that you liked it and thanks for the tips!
Mel
How far in advance can I make these? I plan to reheat and serve over steaks.
Beth Pierce
I think you could make those up to a day in advance and store in an airtight container in the fridge. I would reheat in a skillet versus the microwave.
Asha
Came out perfectly delicious! Thanks for the great recipe.
Beth Pierce
You are most welcome Asha!! So glad that you liked it!
Nancy
Excellent !! I usually make my mushrooms & onions in butter only but adding the Worcestershire sauce makes it much more tasty. My husband said this recipe is definitely a keeper.
Beth Pierce
Awesome! So glad that you liked it! We love it too! It is one of our favorite side dishes!
BARBARA PERRIGUE
LOVED THIS RECIPE , COOK IT ALL THE TIME.
Beth Pierce
Thanks Barbara! Glad that you enjoy it!
Duane Bridge
I love the sautéed mushrooms and onions on cheeseburgers! As another suggested, I think the addition of a little red wine would make them even better.
Beth Pierce
Thanks for the tip Duane! Delicious!
Kathy Gaffey
Delicious! Just made a big batch. Very yummy!
Beth Pierce
Thanks Kathy! I am glad that you enjoyed them!
Alice
Can’t use Worcestershire so I too added instant coffee for some color. Excellent! Worked great with Earth Balance, we have so many food allergies in this house. This is one of my go-tos. We put it on everything!
Beth Pierce
Thanks for the tip Alice! My readers and I appreciate it!
Stella Benefield
Just made this . Was (is) delish! Thank you.. Halved the recipe. Are it all!
Beth Pierce
Thanks so much Stella!