Learn to make Sautéed Mushrooms with Onions for a side dish or to enhance steak, burgers, pizza and more! This recipe produces perfectly browned mushrooms and golden onions full of umami flavor.
I've been blogging for nearly 12 years and realized I've never shared my mom's mushrooms and onions recipe! This is the mushroom dish she made most often, and these Mushrooms with Tomatoes were a close second.
I've been making these mushrooms with onions for decades. They go with everything!
Recipe ingredients
The best sautéed mushrooms and onions include butter and garlic for delicious flavor!
Mushrooms: Use white button mushrooms. Buy the cleanest, whitest ones you can find.
I prefer buying whole mushrooms, because they're easier to clean than the ones that come already sliced. Sometimes, the sliced mushrooms can contain dirt in those packages!
Onions: You'll need half of a large, sweet, yellow onion. Their sweetness tastes delicious with mushrooms! But you can substitute half of a large white or yellow onion if needed.
Butter: Instead of olive oil, we're using salted butter. Butter brings rich flavor to this dish and gives the mushrooms that golden brown color.
How to sauté mushrooms and onions
See the card at the end of this post for the full recipe, but here's an overview.
- Melt the butter in a 12-inch skillet (affiliate link).
- Add the onions and cook until slightly browned.
- Add the sliced mushrooms and cook until the liquid evaporates and the mushrooms turn golden brown.
- Stir in pressed garlic and seasonings. This is my favorite garlic press (affiliate link).
Recipe tips
- To prevent sogginess, just lightly rinse the raw mushrooms while brushing off any dirt. Then pat them dry with paper towels.
- Don't add salt to the mushrooms until after they've released all of their liquid during cooking. If you add the salt beforehand, it will draw out moisture, and the mushrooms will take longer to brown.
- Cook the mushrooms uncovered over high heat to allow their liquid to evaporate.
What to serve with it
Just like steakhouse mushrooms and onions, you have to try these with beef and more! They're perfect on Steak with Compound Butter, burgers or The Best Pork Loin Roast.
Chop them up to use in Mushroom Egg Rolls or use them in omelettes and vegetable frittatas. Add them to Parmesan risotto or fettuccine with Garlic Alfredo Sauce. You almost can't go wrong!
More vegetable side dishes
- 35+ Italian Side Dishes
- Baked Stuffed Mushrooms with Cream Cheese
- Italian Cabbage
- Italian Peppers Recipe
- Cubed Eggplant with Garlic
- Italian-Style Broccoli
Enjoy!
If you try this Sautéed Mushrooms with Onions recipe, please leave a comment and a rating!
Sautéed Mushrooms with Onions
Equipment
Ingredients
- ½ large, sweet onion
- 20 ounces whole, white mushrooms
- 3 tablespoons salted butter
- 1 clove garlic (medium)
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Peel half of a large, sweet onion. Cut it into slices about ⅓-inch wide. Set the onions aside.
- Rinse the mushrooms under a light stream of cold water and use a vegetable brush or paper towel to remove the dirt. Pat each mushroom dry with paper towels. At this point, you can start to cook the onions before finishing the mushroom prep.
- Melt the butter in a 12-inch skillet over medium-high heat. Add the onions, stir briefly and spread them out evenly in the pan. While the onions are cooking, finish prepping the mushrooms. Cut off the hard edge of each mushroom stem and slice the mushrooms about ½-inch thick.
- When the onions are starting to brown slightly, stir the mushrooms into the pan and spread them out so they cook faster. Increase the heat to high and cook the mushrooms, uncovered, without any seasoning.
- Occasionally stir the mushrooms until all of the liquid they release has evaporated and the mushrooms are golden brown. It could take 7-10 minutes, depending on your pan. (In the meantime, you can press the clove of garlic or finely chop it and set it aside.)
- When the liquid has evaporated, stir in the pressed garlic, salt and pepper. Stir the mushrooms around for 30 seconds, then turn off the heat. (You want the garlic to be cooked but not burned.)
- Serve within two hours of making them and refrigerate leftovers in a sealed container for up to four days.
Notes
- Buy the cleanest, whitest, button mushrooms you can find. Whole mushrooms are easier to clean than sliced ones. Sometimes the packages of sliced mushrooms still have dirt.
- Wait until the mushrooms are cooked before adding salt. Otherwise, they'll release more liquid, become soggy and take longer to cook.
Nutrition
(Recipe Source: Slightly adapted from my Mom's recipe)
Lynda says
Thank you for sharing absolutely delicious
Mamma C says
Hi Lynda - I'm so happy you enjoyed these! Thanks for leaving a review.