Sautéed mushrooms and onions are full of flavor and make a tasty side dish for many meals. Serve with steak, chicken or even pork. This recipe cooks up fast and is ready to serve in about 15 minutes.

These sautéed mushrooms and onions are a fast, simple side dish that goes well with just about anything. Mushrooms have a delicious, meaty like texture and flavor and are complimented with cooked, sweet onions.

Ingredients

Onions – I recommend sweet Vidalia onions for this but any will work.

Mushrooms – Use white or cremini mushrooms. I recommend buying them whole, but you can use the pre-sliced. Don’t forget to rinse them off to remove any excess dirt. Check out steps for how to clean different types of mushrooms.

Butter – Unsalted sweet cream butter. If you use salted butter, leave out the salt in the recipe.

Worcestershire sauce – Adds an extra depth of flavor.

Garlic – Fresh, minced garlic.

Salt & Pepper – Seasoning to bring out the flavor. You could also add a teaspoon of Italian spices or fresh herbs for a delicious variation.

How to make sautéed mushrooms and onions

1. Melt the butter in a skillet over medium heat. Add in mushrooms and Worcestershire sauce. Stir until the mushrooms start to soften. This will take about 5-7 minutes.
2. Add in sliced onions and keep cooking to let the onions soften. Be sure to periodically stir the mixture. They will be done once they start browning and become slightly translucent. This will take another 5 minutes.
3. Stir in chopped garlic, salt and pepper the last 1-2 minutes of cooking.

How to store

Store: Let any leftovers cool and store in an airtight container. Keep them in the refrigerator for up to 3 days. You can reheat them back in a skillet for 2-3 minutes over medium heat or until heated through or in the microwave for 1-2 minutes.

Freeze: You can freeze mushrooms and onions. Let them cool completely and then place in a freezer safe container or bag. They will last up to 3 months. Thaw in the refrigerator before reheating. Reheat in skillet with a tablespoon of butter.

Recipe tips

• When cleaning the mushrooms, just give them a quick, gentle rinse. Enough to clean off the dirt but not too much that they get soggy. Pat dry with towel.
• Watch the butter. Make sure that the butter doesn’t get burned when melting it in the skillet.
• Don’t forget to continuously stir through the sautéing process. This helps prevent the mushrooms and onions burning.
• Turn the heat down and add the garlic just before finishing. Garlic can burn quickly so watch it closely.

How to serve sautéed mushrooms and onions

These can be served with so many different things. Mushrooms and onions for steak is a classic but there are so many other ways to use this delicious combination. Here are a few suggestions:

• Eggs: Use them in a breakfast casserole or alongside scrambled eggs.
• Sandwiches: Use to top off a hamburger, veggie burger, or hot dog.
• Pasta: Top some butter noodles or pasta with green sauce.
• Protein: Try as a side with pork loin, chicken, or meatballs.

Recipe variations

Seasonings – Salt and pepper are a staple seasoning combination but you could try adding dried thyme or rosemary. You can also use fresh herbs like thyme, parsley, even dill.

Flavor – You can substitute the Worcestershire sauce with soy sauce or cooking wine for a slight twist.

More easy side dishes

• Snow peas
• Zucchini no breading
• Air fryer carrots
• Air fryer okra
• Spinach casserole

Not a fan of mushrooms? Check out these 8 substitutes for mushrooms in recipes.

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