Sautéed Mushrooms and Onions Recipe

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Mushrooms and onions might sound humble, but when sautéed just right, they transform into something almost magical. The aroma that fills the kitchen as they sizzle in a hot pan with butter and garlic is pure comfort. I make this Sautéed Mushrooms and Onions recipe more often than I care to admit—whether it’s for topping burgers, tossing into pastas, layering in sandwiches, or just scooping by the spoonful straight from the pan.

I’ve found that this dish doesn’t need much to shine—just a few ingredients, some patience, and a hot pan. The mushrooms become rich and golden, soaking up all the flavor from the onions, herbs, and seasoning. It’s the kind of simple side that elevates any meal. If you’re looking for a versatile, quick, and downright delicious recipe, this one delivers every time.

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Why You’ll Love This Sautéed Mushrooms and Onions Recipe

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This recipe is a go-to for so many reasons. First, it’s incredibly easy. No fancy steps, no complicated techniques—just a skillet and a few pantry staples.

It’s also wildly versatile. Use it as a topping, a side, or a main component in dishes like fajitas, grain bowls, and omelets. And if you’re following a vegetarian, keto, or gluten-free diet, this checks all the boxes naturally. Plus, it’s packed with umami flavor that tastes like it came from a much more elaborate dish.

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What Kind of Mushrooms Should I Use for Sautéed Mushrooms and Onions?

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You really can’t go wrong here, but I personally love using cremini (baby bella) mushrooms for their earthy depth and meaty texture. They hold their shape well and brown beautifully in the pan.

White button mushrooms are a great budget-friendly option and tend to be more mild in flavor—perfect if you want the onions to be the star. Want to go fancier? Try shiitake or portobello for deeper, more savory notes. The key is slicing them evenly and not overcrowding the pan so they sear, not steam.

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Options for Substitutions

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Whether you’re out of an ingredient or tailoring to dietary needs, here are a few swaps that work well:

• Butter → Use olive oil or vegan butter for a dairy-free version.
• Yellow onions → Substitute with red onions, shallots, or sweet onions for different flavor profiles.
• Garlic → If fresh garlic isn’t available, use a pinch of garlic powder or granulated garlic.
• Fresh herbs → Dried thyme or rosemary works in a pinch, just use less since they’re more concentrated.
• Soy sauce (if using for umami boost) → Tamari or coconut aminos work great for gluten-free diets.

These substitutions won’t compromise the essence of the dish—you’ll still get that golden, savory, rich flavor that makes this a repeat favorite.

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Ingredients for This Sautéed Mushrooms and Onions Recipe

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Mushrooms
The star of the show. I typically go for cremini mushrooms because they’re flavorful and hold their texture well during sautéing. Slice them evenly for consistent cooking.

Onions
Yellow onions bring a natural sweetness that balances the savory mushrooms. When caramelized slightly, they add amazing depth to the dish.

Butter
Adds richness and helps brown the mushrooms beautifully. You can use unsalted or salted, depending on your preference.

Olive Oil
Using a bit of oil with butter prevents the butter from burning and gives the mushrooms a nice sear.

Garlic
A small amount of minced garlic adds a gentle kick and rounds out the flavor.

Salt and Black Pepper
Simple seasoning, but essential. Salt helps draw out moisture, and black pepper adds just the right amount of heat.

Fresh Parsley (optional)
A sprinkle at the end brightens everything up and adds a pop of color.

Soy Sauce or Balsamic Vinegar (optional)
Not traditional, but a splash adds a savory, umami twist or a subtle tang, depending on what you’re in the mood for.

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Step 1: Prep Your Ingredients

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Start by cleaning your mushrooms—wipe them with a damp paper towel instead of rinsing to avoid sogginess. Slice the mushrooms evenly, about ¼-inch thick. Peel and slice your onion into thin strips. Mince the garlic and set everything within reach.

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Step 2: Heat the Pan

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Place a large skillet over medium-high heat. Add the butter and olive oil together. Once the butter melts and starts to foam, it’s ready for the mushrooms.

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Step 3: Sauté the Mushrooms

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Add the sliced mushrooms in a single layer. Don’t stir them right away—let them cook undisturbed for about 3–4 minutes to develop a golden-brown sear. Stir occasionally after that until they release their moisture and it mostly evaporates.

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Step 4: Add the Onions

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Once the mushrooms start browning, stir in the sliced onions. Cook for 6–8 minutes, stirring occasionally, until the onions soften and begin to caramelize alongside the mushrooms.

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Step 5: Add Garlic and Season

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Add the minced garlic and stir it in for the last 1–2 minutes of cooking. Season generously with salt and freshly cracked black pepper. If you’re using soy sauce or balsamic vinegar, now’s the time for a quick splash—just enough to enhance the flavor, not overpower it.

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Step 6: Finish and Serve

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Once everything is golden and tender, turn off the heat. Sprinkle with freshly chopped parsley if desired, and serve warm. They’re ready to elevate just about anything on your plate.

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How Long to Cook the Sautéed Mushrooms and Onions

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The whole process takes about 15 to 20 minutes from start to finish.

• Mushrooms need around 8–10 minutes to release moisture and start browning.
• Onions take another 6–8 minutes to soften and caramelize.
• Add 1–2 minutes more for the garlic and final seasoning.

Cooking time may vary slightly depending on your stove heat and the size of your pan, but you’re aiming for tender, golden mushrooms and sweet, lightly browned onions.

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Tips for Perfect Sautéed Mushrooms and Onions

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• Don’t overcrowd the pan. Give the mushrooms room to sear—if they’re stacked, they’ll steam and turn soggy. Use a large skillet or cook in batches if needed.
• Let them sit before stirring. Allowing the mushrooms to cook undisturbed helps them develop a nice golden crust.
• Use medium-high heat. Too low and they’ll steam; too high and they’ll burn. Medium-high is the sweet spot.
• Add salt at the right time. Salt draws out moisture—add it after the mushrooms start to brown so they don’t get watery early on.
• Finish with flavor. A splash of soy sauce, balsamic vinegar, or a sprinkle of fresh herbs can take this dish to the next level.

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Watch Out for These Mistakes While Cooking

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• Washing mushrooms under water – They absorb moisture quickly and become soggy. Instead, wipe them clean with a damp paper towel.
• Overcrowding the skillet – Too many mushrooms in one pan leads to steaming instead of browning. Cook in batches if necessary.
• Stirring too often – Mushrooms need time to develop that golden crust. Resist the urge to stir constantly.
• Using low heat – You won’t get the right texture or flavor if the pan isn’t hot enough. Medium-high heat is ideal.
• Skipping the fat – Butter or oil is essential for browning and flavor. Don’t skip or skimp on it.
• Adding salt too early – This draws moisture out too soon and can prevent browning. Wait until the mushrooms are golden.

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What to Serve With Sautéed Mushrooms and Onions?

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Grilled Steak

The umami-rich mushrooms and sweet onions pair beautifully with a juicy steak, making it a steakhouse-style dinner at home.

Burgers

Pile them high on a beef, veggie, or turkey burger for an instant flavor upgrade—no extra sauces needed.

Mashed Potatoes

Spoon them over creamy mashed potatoes for a cozy, satisfying vegetarian side dish or topping.

Pasta Dishes

Toss into fettuccine, linguine, or penne with a drizzle of olive oil or a light cream sauce for a rustic pasta bowl.

Grilled or Roasted Chicken

Add this savory combo on the side or over top of a chicken breast or thighs—simple yet elevated.

Grain Bowls

Add them to quinoa, farro, or brown rice bowls along with greens and a protein for a hearty, balanced meal.

Omelets or Frittatas

Tuck into an omelet or mix into a frittata for a flavorful brunch option.

Toast or Crostini

Spread goat cheese on crusty toast and top with mushrooms and onions for a next-level appetizer or snack.

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Storage Instructions

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Got leftovers? These mushrooms and onions store beautifully. Let them cool completely, then transfer to an airtight container.

• Refrigerator: Store in the fridge for up to 4–5 days.
• Freezer: You can freeze them, though the texture may soften slightly. Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm them in a skillet over medium heat until hot. A splash of water or broth helps revive their moisture if they seem dry.

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Estimated Nutrition

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This estimate is based on a 4-serving recipe using cremini mushrooms, yellow onion, olive oil, and butter.

• Calories: 120 kcal
• Total Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Cholesterol: 10mg
• Sodium: 120mg (depending on added salt or soy sauce)
• Carbohydrates: 8g
• Fiber: 2g
• Sugars: 3g
• Protein: 2g
• Serving Size: About ¾ cup

This recipe is naturally low in carbs, gluten-free, vegetarian, and can be made vegan-friendly with simple swaps.

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Frequently Asked Questions

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What kind of mushrooms are best for sautéing?

Cremini (baby bella), white button, and portobello mushrooms are all great options. They hold their shape well and brown beautifully when cooked.

Can I make this recipe ahead of time?

Yes! Sautéed mushrooms and onions reheat well and can be made a day or two in advance. Store in the fridge and reheat in a skillet or microwave.

Do I need to peel the mushrooms?

Nope! Just wipe them clean with a damp paper towel. Peeling removes nutrients and isn’t necessary for flavor or texture.

Why are my mushrooms soggy?

This usually happens if you overcrowd the pan or stir too often. Let them sear undisturbed in a hot skillet for that golden-brown finish.

Can I use red onions instead of yellow?

Absolutely. Red onions add a slightly different sweetness and color but work just as well.

Is this dish vegan?

As written, it contains butter—but you can easily make it vegan by using olive oil or plant-based butter.

Can I add other vegetables to this recipe?

Yes! Bell peppers, spinach, or zucchini are great additions, though you may need to adjust cooking time accordingly.

What’s the best way to serve this for breakfast?

Toss it into a breakfast burrito, pile it on avocado toast, or serve alongside scrambled eggs or an omelet.

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Conclusion

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Sautéed Mushrooms and Onions is one of those simple, no-fail recipes that you’ll find yourself making over and over again. It’s easy, fast, and loaded with flavor—ready to elevate everything from burgers and steak to pasta and toast. Whether you’re meal prepping or whipping something up on the fly, this dish fits the bill. With just a few ingredients and a hot pan, you’ll have something irresistible on your plate in under 20 minutes.

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