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Sautéed Mushrooms and Onions

A comforting and versatile side dish featuring sautéed mushrooms and onions, delivering unmatched flavor and texture in every bite.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 oz Fresh mushrooms (cremini, button, or portobello) Fresh is key! If using dried mushrooms, soak them in warm water before using.
  • 2 medium yellow or sweet onions These onions will caramelize beautifully, adding natural sweetness.
  • 2 tablespoons unsalted butter Choose a rich brand like Kerrygold.
  • 1 tablespoon olive oil Adds healthy fat and complements the butter’s flavor.
  • 2 cloves garlic, minced Optional; add for an extra punch of flavor.
  • to taste salt Don't be shy; seasoning is important!
  • to taste pepper

Method
 

Preparation
  1. Clean the mushrooms gently with a damp cloth instead of rinsing them under water. Slice them into even pieces. Peel and slice the onions into half-moons.
Cooking
  1. Place a large skillet over medium heat. Add the butter and olive oil. Wait until the butter melts and begins to foam.
  2. Add the sliced onions first and sauté for 5-7 minutes until they become soft and translucent. Stir occasionally to prevent burning.
  3. Add mushrooms to the pan, stirring well to coat them in the buttery goodness. Season with salt and pepper. Cook for another 8-10 minutes, stirring occasionally, until they’re golden brown and caramelized.
  4. If using garlic, add it during the last minute of cooking, stirring quickly to avoid burning.
  5. Once nicely browned and caramelized, transfer to a serving dish, and garnish with fresh herbs if desired.

Notes

Chef’s tip: Be sure not to overcrowd the pan—working in batches is always better for achieving a nice sear! This dish can be made ahead and stored in an airtight container for 3-5 days in the refrigerator, or frozen for up to 3 months.