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.
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.
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🥘Ingredients
In this recipe, the mushrooms are spiced up with the addition of onions, garlic, and fresh herbs--plus a little white wine.
- 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.
Step #1. Clean the mushrooms. Clean the mushrooms by rubbing them with paper towel to eliminate any dirt.
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.
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.
Step #4. Reserve onions. Transfer the garlic and onion to a bowl. Reserve.
Step #5. Add mushrooms. Raise the heat to high and add the mushrooms to the pan, making sure you spread them out evenly.
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.
Step #7. Season. Season the mushrooms with salt and pepper, to taste.
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!
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
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.
High heat is the key to cooking crispy mushrooms instead of soggy, rubbery ones.
Let the mushrooms brown thoroughly without frequent stirring before seasoning. Once golden-brown and the mushrooms shrink, season with salt and your favorite spices.
❤️More Mushroom Recipes You Will Love
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
Butter Sautéed Mushrooms and Onions
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
- Cut the stems off first and then slice the rest of the mushroom.
- 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
- Transfer the garlic and onion to a bowl. Reserve.
- Raise the heat to high and add the mushrooms to the pan, making sure you spread them out evenly.
- 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.
- Season the mushrooms with salt and pepper, to taste.
- 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
- Serve & enjoy!
Equipment
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
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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