The smell of sautéed onions lets everyone entering my home know something good is happening in the kitchen. Mushrooms are also a favorite here and they they sure do add to the texture and flavor of this sautéed onion and mushroom dish. This is a vegetable side that you don't always think to make. But it's easy, quick, and delicious.
Use this on top of steak, chicken or any other meat you enjoy. We also eat this as a side. It's perfect for that. Another favorite way to eat this is as part of an Onion and Mushroom Naan Pizza. If you have a craving for this easy pizza, you are about 80% there!
Table of contents
Why I love this easy recipe
Flavor - The combination of sautéed onions and mushrooms can be described as flavorful deliciousness! The smell of sautéed onions is just mouth-watering!
Easy to Make Side - This is a simple side to put together. It always amazes me how gourmet it looks and tastes! This can also be used as a topping for steak or other meat. I
Few Ingredients - This is a side that isn't fussy and is simple to make. All you need are sliced onions and mushrooms. A few seasonings, as basic as salt and pepper makes this very flavorful
Convenience - If I know I have a busy week, I keep the groceries I need to make this on hand. Not only is this convenient, but it's cheaper and healthier than takeout!
Ingredients
Onions - I usually keep yellow or sweet onions on hand, so that's what I use. I used a yellow onion while preparing this.
Mushrooms - Any mushrooms you can sauté work. If I'm buying mushrooms specifically for this meal, I usually buy baby portabella mushrooms.
Oil - I use either butter or a little olive oil to sauté. In this recipe, I used olive oil.
Instructions
Step 1
Clean your mushrooms. I normally just wipe the mushrooms with a paper towel. You don't want to soak mushrooms because they will absorb water. Slice your mushrooms and onions.
Step 2
Add a teaspoon or two of oil to a medium-hot pan. Add onions and stir occasionally until they start to brown (3-4 minutes). Add mushrooms. I keep them in separate parts of the pan and pull the onion side off the direct heat.
I guess you could use two pans but who wants to clean two?
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Helpful Hint
If you haven't sautéed mushrooms and onions before, they do cook down. After they were cooked, I put both back in the original bowls so you could see how much they cooked down.
Step 3
It's optional, but I like sprinkling some green herbs for color and a little flavor. I used chives in the recipe today. Green onions, parsley or any other herb you enjoy on pizza works well.
FAQs
Both mushrooms and onions release water when they are cooked. Make sure to give them lots of space by spreading them out. Do not have more than a single layer or you end up with too much liquid, and you are steaming them.
They need to sit and not get constantly stirred in the pan. As tempting as it is to stir constantly, let the mushrooms and onions have time where they are undisturbed and can brown.
Storage and reheating
The sautéed onions and mushrooms will keep in the refrigerator for 3 days if in a sealed container or covered small bowl. The mushrooms may release liquid. I recommend scooping the mushrooms and onions out (without the liquid) and frying them in a medium-hot pan with just a small amount of oil until hot.
This can be frozen for up to 2 months. Allow to cool before freezing. Allow to thaw overnight in the refrigerator prior to reheating.
Other easy sides
Flavorful Sauteed Onions and Mushrooms
Ingredients
- 1 medium onion I use either sweet onions or yellow onions
- 1 8 oz baby portabello mushrooms or any other mushrooms you like
- 2 teaspoon olive oil or butter
Instructions
- Add a teaspoon or two of oil into a medium-hot pan. Add onions and stir occasionally until they start to brown.
- Add mushrooms. I keep them in separate parts of the pan and pull the onion side off the direct heat.
- Add salt and pepper to taste.
- It's optional, but I like sprinkling some green herbs or green onions for color and a little flavor. I used chives in the recipe today.
Notes
Nutrition (I am not a nutritionist. These are estimates only)
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