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    In the Kitch » Recipes » Side Dishes

    Updated: Mar 14, 2024 · Published: Apr 22, 2019 by Joss Dyckson · This post may contain affiliate links ·

    Butter Sautéed Mushrooms and Onions

    Jump to Recipe
    Sauteed mushrooms and onions with text overlay that says 'butter sautéed mushrooms and onions'.

    In this butter sautéed mushrooms and onions recipe, mushrooms and onions are sautéed on the stove for a quick and tasty side dish for steak, meatloaf and burgers or just to eat on their own.

    Sautéed mushrooms in white serving dish with fresh thyme, wooden spoon on the side.

    Mushrooms are a delicious plant. With so many different varieties and flavors in these little fungi, it's not hard to see why they're compatible with so many different types of dishes. From bison burgers to pasta to all manner of other foods, there's little that can't be improved by their addition.

    Jump to:
    • 🥘Ingredients
    • 📖Tweaks
    • 🔪How to Sauté Mushrooms and Onions
    • 🍽Serve & Enjoy!
    • ❓Recipe FAQs
    • ❤️More Mushroom Recipes You Will Love
    • 📋Recipe

    🥘Ingredients

    In this recipe, the mushrooms are spiced up with the addition of onions, garlic, and fresh herbs--plus a little white wine.

    Sauteed mushrooms and onions ingredients prepped and labeled.
    • mushrooms - button or cremini mushrooms (also known as baby bella because they are a less mature version of the portobello mushroom)
    • butter - I use salted but you can use unsalted if preferred
    • garlic - peeled, then lightly smashed & minced
    • onion - I find that yellow onions are the best for sautéing but you can also use white
    • dry white wine - Sauvignon Blanc, Chardonnay, Pinot Grigio etc.

    *Check recipe card for ingredient amounts.

    📖Tweaks

    • You can easily customize this recipe by using different mushrooms (try shiitake, oyster or portobello)
    • use different or more herbs
    • olive oil instead of butter
    • and potentially hundreds of other ways.

    Get creative, try something new, and don't forget to save the leftovers.

    🔪How to Sauté Mushrooms and Onions

    Here I will show you how to properly sauté mushrooms step by step. It takes about 8 minutes until they are tender and golden.

    Mushrooms getting cleaned with paper towel.

    Step #1. Clean the mushrooms. Clean the mushrooms by rubbing them with paper towel to eliminate any dirt.

    Button mushroom stem getting sliced with knife.

    Step #2. Slice the mushrooms. Cut the stem off first and then slice the rest of the mushroom. Repeat with all mushrooms.

    💭Pro Cooking Tip: When cleaning the mushrooms, don’t use water; they will absorb it and lose flavor. It will also be harder to achieve crispy, golden mushrooms when sautéing a mushroom that's absorbed water.

    Button mushrooms sliced with knife.
    Sliced onions cooking in pan.

    Step #3. Sauté the onions. Melt the butter in a high-sided frying pan over medium-low heat. Add the garlic and onions and fry them for about 10 minutes.

    Sliced onions in pan and bowl with wooden spatula.

    Step #4. Reserve onions. Transfer the garlic and onion to a bowl. Reserve.

    Sliced mushrooms in pan.

    Step #5. Add mushrooms. Raise the heat to high and add the mushrooms to the pan, making sure you spread them out evenly.

    Sautéed mushrooms in pan.

    Step #6. Sauté the mushrooms. Cook without stirring for about 3 minutes, or until the bottoms of the mushrooms are golden brown. Sauté the mushrooms for another 5 minutes, stirring frequently, or until the mushrooms are tender.

    💭Pro Cooking Tip: You want the heat to be high so that the liquid evaporates as it is released from the mushrooms, avoiding steaming them instead of browning them and crisping them up.

    Sautéed mushrooms in pan with salt and pepper.

    Step #7. Season. Season the mushrooms with salt and pepper, to taste.

    Sautéed mushrooms in pan with onions, thyme and white wine.

    Step #8. Add onions back to pan. Add the onion mixture, white wine and fresh thyme leaves to the pan with the mushrooms. Stir and heat through for another 30 seconds to 1 minute.

    🍽Serve & Enjoy!

    Sautéed mushrooms in white serving dish with fresh thyme.

    Serve! The end result is a plate full of deliciousness just waiting to be eaten. Don't keep them waiting too long, as mushrooms are best enjoyed while hot.

    👩🏻‍🍳Chef's Note: This recipe goes well with my bison meatloaf and baked brie (check out my tutorial for how to bake brie).

    ❓Recipe FAQs

    How do you store sautéed mushrooms and onions?

    Leftover cooked mushrooms can be refrigerated for up to 3 to 5 days in a covered container. Make sure to refrigerate them quickly after being cooked. You can freeze sautéed mushrooms for up to 3 months in a freezer bag.

    How do you sauté mushrooms without getting them soggy?

    High heat is the key to cooking crispy mushrooms instead of soggy, rubbery ones.

    Should you season mushrooms when sautéing?

    Let the mushrooms brown thoroughly without frequent stirring before seasoning. Once golden-brown and the mushrooms shrink, season with salt and your favorite spices.

    Sautéed mushrooms in white serving dish with fresh thyme.

    ❤️More Mushroom Recipes You Will Love

    • Bison stew in bowl with fresh thyme.
      Bison Stew
    • Bok choy stir fry in frying pan.
      Bok Choy Stir Fry
    • Stuffed button mushrooms on black serving tray.
      Stuffed Button Mushrooms
    • Bison chanterelle mushroom meat sauce in jar.
      Bison and Chanterelle Meat Sauce

    If you tried this Butter Sautéed Mushrooms and Onions Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Sauteed mushrooms and onions in white dish with fresh thyme sprigs.

    Butter Sautéed Mushrooms and Onions

    Joss Dyckson
    In this butter sautéed mushrooms and onions recipe, mushrooms and onions are sautéed on the stove for a quick and tasty side for steak, meatloaf and burgers or just to eat on their own.
    5 from 2 votes
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    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 ½ cup servings
    Calories 113 kcal

    Ingredients
     
     

    • 3 cups button mushrooms - or cremini
    • 3 tablespoons butter
    • 1 clove garlic - peeled, then lightly smashed and minced
    • ½ cup yellow onion - sliced
    • ¼ cup dry white wine - Sauvignon Blanc, Chardonnay, Pinot Grigio
    • 1 sprig fresh thyme - leaves removed
    • salt and pepper - to taste

    Instructions
     

    • Clean the mushrooms by rubbing them with paper towel to eliminate any dirt.
      3 cups button mushrooms
      Mushrooms getting cleaned with paper towel.
    • Cut the stems off first and then slice the rest of the mushroom. 
      Button mushrooms sliced with knife.
    • Melt the butter in a high-sided frying pan over medium-low heat. Add the garlic and onions and fry them for about 10 minutes.
      3 tablespoons butter, 1 clove garlic, ½ cup yellow onion
      Sliced onions cooking in pan.
    • Transfer the garlic and onion to a bowl. Reserve.
      Sliced onions in pan and bowl with wooden spatula.
    • Raise the heat to high and add the mushrooms to the pan, making sure you spread them out evenly.
      Sliced mushrooms in pan.
    • Cook without stirring for about 3 minutes, or until the bottoms of the mushrooms are golden brown. Sauté the mushrooms for another 5 minutes, stirring frequently, or until the mushrooms are tender.
      Sautéed mushrooms in pan.
    • Season the mushrooms with salt and pepper, to taste.
      Sautéed mushrooms in pan with salt and pepper.
    • Add the onion mixture, white wine and fresh thyme leaves to the pan with the mushrooms. Stir and heat through for another 30 seconds to 1 minute.
      ¼ cup dry white wine, 1 sprig fresh thyme
      Sautéed mushrooms in pan with onions, thyme and white wine.
    • Serve & enjoy!
      Sautéed mushrooms in white serving dish with fresh thyme.

    Equipment

    • Frying pan

    Notes

    • When cleaning the mushrooms, don’t use water; they will absorb it and make them harder to brown.
    • You need high heat for the mushrooms in order to get them crispy because they are full of water and you want the water to evaporate quickly while you're frying.
    • Leftover cooked mushrooms can be refrigerated for up to 3 to 5 days in a covered container. Make sure to refrigerate them quickly after being cooked.
    • You can freeze sautéed mushrooms after cooking them for up to 3 months in a freezer bag.

    Nutrition

    Calories: 113kcalCarbohydrates: 5gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 73mgPotassium: 276mgFiber: 1gSugar: 2gVitamin A: 275IUVitamin C: 4mgCalcium: 13mgIron: 0.5mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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