Sautéed Mushrooms and Onions

A simple yet flavorful side dish that combines sautéed mushrooms and onions, elevating any meal with their savory taste and aromatic appeal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Side Dish

Cuisine: French, Italian

Calories: 120

Main Ingredients

8 oz Fresh Mushrooms Ideally, use cremini or button mushrooms for the best flavor. Feel free to experiment with shiitake or portobello for a more robust taste.
1 Large Onion (yellow or sweet) A sweet onion adds more flavor. Slice it thinly for even cooking.
3-4 tbsp Butter Use unsalted for better flavor control. Can mix in olive oil or switch for vegan alternatives.
to taste Salt and Pepper Freshly cracked pepper and sea salt will take the seasoning to the next level.
Optional Fresh Herbs (like thyme or parsley) Fresh herbs add an aromatic touch.

Preparation

Clean the mushrooms by gently wiping them with a damp cloth—avoid soaking them in water.
Slice the onions thinly for even caramelization.

Cooking

Use a large skillet and heat it over medium heat. Add 2 tablespoons of butter and let it melt with a sizzling sound, which typically takes about a minute.
Add the sliced onions to the pan. Stir occasionally for about 5-7 minutes, until the onions become translucent and start to soften.
Toss in the mushrooms along with another tablespoon of butter, and stir everything together. Cook for another 7-10 minutes, allowing the mushrooms to brown nicely.
Once browned, season with salt, pepper, and any fresh herbs (if using). Cook for another 2 minutes to marry the flavors.

Serving

Transfer the sautéed mushrooms and onions to a serving dish, and enjoy their aroma as they call everyone to the table.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet. Can be prepped a day in advance.