Sauteed Mushrooms and Onions

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

This is one of those recipes that’s really just a guideline – if you have a little more or less of any ingredient – that’s okay!  Let your taste buds be your guide.

Print Recipe
5 from 3 votes

Sauteed Mushrooms and Onions

Add more than sizzle to your steak with these delicious sauteed mushrooms.
Prep : 5 mins
Cook : 20 mins
Total Time: 25 mins
Servings: 4

Ingredients

  • 2 cups sliced mushrooms 1/2 lb or 200g
  • 1/2 onion sliced
  • 1 tbsp canola oil
  • 1/2 tbsp butter
  • 1/4 cup red wine
  • 1/2 tbsp soy sauce
  • 1/4 tsp black pepper

Instructions

  • In a large skillet, heat oil and butter over medium heat.
  • Add mushrooms and onions.
  • Cook until mushrooms are tender and starting to brown, about 15 minutes. Stir often.
  • 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).

Notes

Consider adding herbs like rosemary or thyme to vary the flavor. You can also substitute the wine with white wine or soup stock.
Use a large skillet to avoid crowding the mushrooms causing them to steam. If doubling the recipe, fry in two separate batches.
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Sauteed Mushrooms and Onions in Photos

This recipe gives a full rich umami flavor, what we now know as the 5th basic taste joining sweet, sour, bitter and saltiness. It’s a pleasant savory flavor that is also found in Parmesan cheese, fermented foods, meat broth, caramelized or slow cooked meats. Browning the onions and mushrooms and then deglazing the pan gives it that awesome flavor. Using canola oil and butter allows you to use high heat to sear the onions and mushrooms without having to worry that the butter will burn. Here are some photos of the process:

sauteed mushrooms and onions

sauteed mushrooms and onions

sauteed mushrooms and onions

sauteed mushrooms and onions

The last photo is after the red wine has been used to deglaze the pan. If you find the rich flavor of red wine too much for your particular meal, simply use something else.  Swap red wine with white wine or soup stock. Add some herbs like garlic, thyme or rosemary to add a new flavor sensation. You’re only limited by your imagination and what’s in your pantry!sauteed mushrooms and onions

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.

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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.

    1. Hi Tosha,
      Sending Santiago lots of friendly Manitoba hugs!

      Enjoy those mushrooms and onions.

      Getty

  3. i saw the mushroom and onions, which I will try to make , and it looks great.

Comments are closed.