Sauteed Mushrooms and Onions

How to make Sauteed Mushrooms and Onions.

Melt the butter and heat the olive oil over medium-high heat in a large skillet or pan. Stir in the Worcestershire Sauce. Add your mushrooms and sauté until they start to turn golden brown. Add the onions and cook until the edges brown and the onions become translucent. In the final minute, reduce the heat to low and add the minced garlic. Salt and pepper to taste, and if desired, sprinkle with chopped fresh parsley or fresh thyme. That is it. It is that simple.

Recipe notes and helpful tips

To clean mushrooms, wipe the mushrooms with a damp paper towel to remove the dirt, and dry them well with a paper towel.
This recipe also works well with cremini, oyster, portobello, and shiitake mushrooms.
Do not burn the melting butter. The key is to stay close by and have everything prepped and ready to go.
Cook mushrooms over medium-high heat. They release a lot of moisture, so for them to brown properly, they must be cooked over fairly high heat and frequently stirred so they do not burn.
Add the onions when the mushrooms start to turn golden brown. The onions should be lightly browned on the edges and translucent. It does not take long, and they too, should be stirred frequently.
For optimal flavor, add the garlic during the last minute of cooking. Reduce the heat to low and stir frequently. Garlic burns easily and tastes bitter when it burns.
Top with fresh herbs like parsley, rosemary, and thyme.
To freeze, first cool completely. Then, store in a sturdy freezer container and freeze for up to 2 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power or the stovetop over low heat.

I made a batch of these today. I am going to reheat them in the microwave on a reduced power. They are perfect with so many things.

Ways to serve Sauteed Mushrooms and Onions

In a quesadilla with mozzarella or Monterey Jack cheese.
Spooned over or in an omelet.
In a toasted cheese sandwich.
Drizzled over mashed or baked potatoes.
Over grilled steak or beef tenderloin.
As a side dish for chicken, beef, pork, or fish.
For a light lunch or dinner.
Stuffed in a calzone or stromboli.

These Sauteed Mushrooms and Onions are scrumptious, easy, dependable, and versatile. Put the ingredients on your shopping list today and make yourself a little piece of heaven.

Ingredients

3 tablespoons of butter
1 tablespoon extra virgin olive oil
2 tablespoons Worcestershire Sauce
1 lb white button mushrooms halved
1 large sweet Vidalia onion thinly sliced
3 cloves garlic minced
Salt and pepper to taste

Instructions

Melt the butter and heat the olive oil over medium-high heat in a large skillet. Stir in the Worcestershire Sauce. Add your mushrooms and cook until they start to turn golden brown, approximately 5 minutes. Stir about every 1 1/2 minutes. Add the onions and cook until the edges brown and the onions become translucent; approximately 5 minutes. Continue stirring every 1 1/2 minutes.
In the final minute, reduce the heat to low and add the minced garlic, stirring continuously. Salt and pepper to taste.

Notes

To clean mushrooms, wipe them with a damp paper towel to remove the dirt, and dry them well with a paper towel.
This recipe also works well with cremini, oyster, portobello, and shiitake mushrooms.
Do not burn the melting butter. The key is to stay close by and have everything prepped and ready to go.
Cook mushrooms over medium-high heat. They release a lot of moisture, so for them to brown properly, they must be cooked over fairly high heat and frequently stirred so they do not burn.
Add the onions when the mushrooms start to turn golden brown. The onions should be lightly browned on the edges and translucent. It does not take long, and they too, should be stirred frequently.
For optimal flavor, add the garlic during the last minute of cooking. Reduce the heat to low and stir frequently. Garlic burns easily and tastes bitter when it burns.

Nutrition

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