Sautéed Mushrooms and Onions have the best texture, the boldest flavor, and are the perfect topping for any steak! And the best thing is that they’re so simple to throw together and so delicious!
The Best Sautéed Mushrooms And Onions
The smell of onions and mushrooms sautéed in savory butter gives an instantaneous warm and cozy feeling and typically means that a delicious meal lies ahead. This comforting topping is made up of 4 simple ingredients and comes together is only 10 minutes. Top this tasty combo on top of steak, inside a melty grilled cheese sandwich, or nestled inside a classic baked potato. No matter how you chose to eat it, this is a recipe that you’ll be calling on time and time again.
What You Will Need
- onions – We like to use sweet yellow onions for this recipe as they provide a hint of sweetness, but you could really use any kind depending upon your own personal preference.
- mushrooms – Pre-sliced, white mushrooms are the best mushrooms for this recipe, but feel free to use a different variety if you want. Cooking times may vary when using shiitake mushrooms, baby bella mushrooms, crimini mushrooms, or oyster mushrooms so just keep an eye on the consistency of the mushrooms by testing often.
- butter – Feel free to replace this with extra virgin olive oil or ghee.
- kosher salt & ground black pepper – Just a bit to elevate the flavors.
How to Sauté Mushrooms and Onions
If you’re using whole mushrooms, gently clean mushrooms using water and your hands or a damp paper towel to rub off any debris. Then evenly slice them.
Next, bring your cast iron skillet to medium-high heat and heat butter, ghee, or olive oil. Once hot, add your sliced onion. Scroll down to the recipe card for step-by-step instructions on how to effectively slice your onion.
Be sure to sprinkle the onions with a bit of salt and pepper to really enhance the flavor.
Let the onions cook down, which takes 3-4 minutes, and add some more ghee, salt, pepper, and the mushrooms. Cook mushrooms a bit less if you want them crunchier, and a bit more for a softer texture.
Stir fairly constantly, allowing the mushrooms to cook down, which takes about 3-4 minutes. Cook to your desired consistency or until golden brown and adjust taste by adding additional salt and pepper.
Serving Suggestions
We love a good classic grilled steak with sautéed onions and mushrooms, but feel free to get creative and use this flavorful combo in any one of these savory dishes.
- Over eggs for a warming breakfast.
- Alongside our cast iron flank steak for a classic pairing.
- On top of an easy baked potato or mashed potatoes.
- Slipped inside a gooey grilled cheese sandwich or any other panini like sandwich.
- Level up the standard grilled chicken breast.
- Enhance any oven baked pork chop.
- A perfect side dish for any savory meal.
Try our juicy steak with these perfectly sautéed mushrooms and onions.
Recipe FAQs
- Dairy-Free: If you want to keep this recipe dairy-free, you will want to use a plant-based butter or olive oil/avocado oil.
- Whole30/Paleo: To keep this recipe Whole30/Paleo use ghee (here is a homemade ghee tutorial if you want to make it yourself!).
- Storage: Store leftover mushrooms and onions in an airtight container in the refrigerator for up to 3 days.
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Sautéed Mushrooms and Onions
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: approx. 6 servings
- Category: Side Dish
- Method: Stove Top + Oven
- Cuisine: American
Description
Sautéed Mushrooms and Onions – a tried and true simple recipe for sautéed mushrooms and onions! Easy, delicious and perfect for any steak!
Ingredients
- 8oz mushrooms, sliced
- 1 sweet yellow onion, sliced
- 2–3 tablespoons ghee, butter or olive oil
- kosher salt and ground black pepper to taste
Instructions
- Remove outer peel from onion.
- Cut onion in half, cutting through the stem.
- Taking each half one at a time, lay on a cutting board, flat side down. Cut from stem to stem into thin strips. Use your hands to break apart and set aside.
- Bring a large cast iron skillet to medium-high heat and add 1 tablespoon of ghee (or butter or olive oil). Let melt and coat the pan.
- Once the pan is hot, add the onion. Sprinkle with kosher salt and ground black pepper (approx. 1/4 teaspoon of each). Move the onions around fairly constantly, allowing them to cook down about 3-4 minutes. You can cook longer if you want the consistency of your onions to be softer. If you want the consistency of your onions to be more firm with almost a bit of crunch, then cook them less.
- Add another tablespoon or two of ghee (or butter or olive oil) and the sliced mushrooms. Season again with kosher salt and ground black pepper.
- Stir fairly constantly, allowing the mushrooms to cook down, about 3-4 minutes.
- Taste and adjust seasoning as desired, add additional ghee or butter or cook a little longer if you have not reached your desired consistency.
- Serve immediately with steak, pork chops or chicken!
Notes
- Dairy-Free: To keep this recipe dairy-free use a plant-based butter or olive oil/avocado oil.
- Whole30/Paleo: To keep this recipe Whole30/Paleo use ghee (here is a homemade ghee tutorial if you want to make it yourself!).
- Serving Suggestions: My favorite way to serve this is with a perfectly grilled steak! But it is also good as a side dish for any meal and it would be great served over pork chops or a simple grilled chicken breast.
- Storage: Store in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size:
- Calories: 60
- Sugar: 1.9 g
- Sodium: 3 mg
- Fat: 4.8 g
- Carbohydrates: 4 g
- Protein: 1.5 g
- Cholesterol: 0 mg
Keywords: sautéed mushrooms and onions
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