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.
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!
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.