Sautéed Mushrooms and Onions for a Flavour Boost

Sautéed mushrooms and onions are an easy and oh so tasty addition to any meal. We especially love this combo with steak or hamburgers.  

Sauteed mushrooms and onions make an excellent side dish to most grilled meats.

More Sides to Try: Quick Pickled Red Onions, Red Cabbage & Carrot in Brine, Savoury Fruit Salsa

Ingredients to Build Flavour When Sautéing Onions and Mushrooms

Onions and mushrooms by themselves offer up great flavour.

This recipe builds on their existing flavour by adding a little acid via red wine or red wine vinegar, more salty umami flavour with soy sauce, with a hint of spice from black pepper and herbaceous notes with herbs like thyme or rosemary. In the photos and video, I used lemon thyme – for a hint of citrus.

Those are some of my favourite ways to add extra flavour. If you want, you can add some fresh garlic, lemon zest and a squeeze of lemon juice instead of the wine or vinegar.

sauteed mushrooms and onions in pan coated with sauce and sprinkled with herbs
Mushrooms and onions coated in wine and soy sauce, finished with a sprinkling of herbs.

Frequently Asked Questions about Sautéing Mushrooms & Onions

What’s the Best Way to Clean Mushrooms

Mushrooms are like sponges that will soak up water. So if you soak them in water, they will soak up some of that water so they take a little longer to cook – but does it take so much longer that it’s worth brushing each mushroom individually? You decide, in the end, it really doesn’t matter.

There are many ways to clean mushrooms – complete dunking in water and swishing around, a quick dip in water, spraying with water, using a damp cloth or dry brushing the mushrooms.

I base it on how dirty my mushrooms are. If I happen to forage wild mushrooms, they get a good soak to ensure all the dirt and critters are gone. If I have fairly clean store bought mushrooms, I just give them a quick wipe with a slightly damp cloth.

I brush dirt off store bought mushrooms that are relatively clean with a slightly damp cloth.

What’s the Best Type of Oil to Sauté Mushrooms and Onions In

You’ve got a few choices here:

  • Bacon fat – If you have leftover bacon fat, use it to add a rich smoky, umami flavour to your mushrooms and onions
  • Olive oil – a popular choice for it’s flavour and health benefits, but it has a lower smoke point so cook on medium heat
  • Canola oil – another popular choice that offers a high smoke point and adds very little extra flavour
  • Avocado oil – a relatively new player that offers a high smoke point
  • Butter – adds delicious flavour and encourages superb browning but burns easily
  • Clarified Butter/ Ghee – butter with the milk solids removed so it doesn’t burn as easily

I like using a combination of oil and butter. By adding both, you get a higher smoke point with the flavour benefits of butter. Although, when I have bacon fat – I’m likely to use that!

Should You Sauté Mushrooms or Onions First?

All these tough choices for such a simple recipe! You really can’t go wrong either way, so don’t get too hung up on this questions. Both ways will work. You’ll have more control over caramelization and tenderness with the veggie you start with. So if you want to make sure your onions are as soft and caramelized as you like, do them first. If you want more control of the browning of your mushrooms, do them first.

Both methods will result in delicious sautéed onions and mushrooms. Experiment and find the approach that suits your taste preferences and the specific recipe you’re working with.

fry pan with raw sliced mushrooms
I start by cooking the mushrooms first until their liquid has evaporated and they start to brown.

How Long Can I Store or Freeze Cooked Mushrooms and Onions?

Keep the finished dish in the fridge for 3-4 days in a well sealed container in the fridge.

I do not recommend freezing leftovers. The texture will not be as enjoyable. If you have no other option, freeze them and add them to a soup or stew.

Recipe for Sautéed Mushrooms and Onions

close up of finished mushrooms and onions with herbs in serving dish
Print Recipe
4.31 from 13 votes

Sautéed Mushrooms and Onions

Add more than sizzle to your grilled food with these delicious sautéed mushrooms and onions. Extra flavour comes from the wine, soy sauce, herbs and pepper.
Prep : 10 minutes
Cook : 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Getty Stewart

Ingredients

  • 4 cups sliced mushrooms 1 lb or 454g
  • 1 yellow onion sliced
  • 2 Tbsp canola oil
  • 1 Tbsp butter
  • 1/4 cup red wine*
  • 1 Tbsp soy sauce
  • 1/4 tsp black pepper
  • 1 Tbsp fresh thyme** leaves stripped

Instructions

  • Heat a large skillet over medium heat.
  • Add mushrooms into the dry pan. They will release liquid very quickly.
  • Stir and watch for about 5 minutes as they release their liquid. When the liquid has evaporated and pan is almost dry, add oil and butter. Cook mushrooms for another minute.
  • Add onions to pan and cook until they're soft and translucent, about 5-7 minutes.
  • Stir in wine and soy sauce to pan, scraping any browned bits off the pan.
  • Cook and stir for 2 to 3 minutes or until liquid is reduced.
  • Season with pepper to taste (the soy sauce should provide plenty of saltiness). Do a final taste test, adjust seasoning to your liking then sprinkle with fresh thyme leaves.

Video

Notes

*Instead of red wine – use beef soup stock or 2 Tbsp red wine vinegar
**Instead of fresh thyme – use rosemary or parsley
Use a large skillet to avoid crowding the mushrooms causing them to steam. 
Tried this recipe?Mention @GetGettyS or tag #GetGettyS

Nutrition Facts (per serving)

Calories: 140kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Sodium: 285mg | Fiber: 2g | Sugar: 3g | Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: mushrooms, onions
 finished mushrooms and onions with herbs in serving dish
How will you enjoy your mushrooms?

What are you pairing your sauteed mushrooms and onions with? Let me know, I’d love to drool at your suggestions!

Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.

8 Comments

    1. Hi Kris,
      I am guilty of using whatever red wine I have on hand – usually a dry, medium bodied blend (merlot, cabernet, shiraz). That works in my favor, since I would recommend a dry wine for this recipe rather than something sweet and fruity.

      Hope that helps,

      Getty

  1. They were yummy and I used them with meatballs/rissoles and tonight I am going to have them with gourmet chicken sausages

  2. MMM, they look so good! I’m going to try them with boiled potatoes, yummy!!!
    Thanks for the great recipes!
    A hug from Santiago, Chile.

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