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Easy Sautéed Mushrooms and Onions

These Sautéed Mushrooms and Onions are quick, easy, and so flavorful! A simple veggie duo simmered in a flavorful combination of white wine, Worcestershire sauce, and seasonings. Enjoy as a side dish or use as part of another recipe!

Top down view of seasoned mushrooms and onions on a plate.

Easy Mushroom and Onion Recipe

Mushrooms are one of my favorite ingredients to work with…and this Easy Sautéed Mushrooms and Onions recipe is probably one of the easiest ways to cook up your mushrooms. 

This recipe comes together in minutes, requires minimal ingredients, and is packed with so much flavor. It works great as a stand-alone side dish, but it can also be mixed into pastas, added to burgers, served over steak, you name it! 

So delicious and so versatile!

How to Sauté Mushrooms and Onions

This simple mushroom and onion recipe is ready in a total of 20 minutes! It’s the perfect last-minute side dish for so many different meals.

See the recipe card below for the ingredient amounts and full instructions.

  1. Heat a skillet over medium heat, then add in butter and let it melt. Add mushrooms, white wine, and Worcestershire sauce. Toss well to coat and cook until softened.
Top down view of mushrooms cooking in a skillet.
  1. Add in the onions and thyme, stir to combine, then continue cooking until the onions are translucent.
  2. Add the garlic, cook for 30 seconds, then season with salt and pepper and serve as desired.
Seasoned mushrooms and onions in a skillet.

Tips and Notes

  • Use fresh mushrooms! Canned mushrooms just don’t have the same firm texture.
  • To clean the mushrooms, wipe gently with a towel or gently brush the dirt away. You can also give them a very quick rinse under running water. I don’t recommend soaking them or they will absorb too much water and become soggy.
  • The mushrooms can be sliced, quartered, or halved depending on your preferences or how you plan to serve them.
  • Cook on higher heat. Mushrooms naturally release a lot of liquid as they cook. The high heat helps that liquid evaporate quickly. If the heat is too low, you may end up with soggy mushrooms. 
  • Wait until the very end to add the garlic. It can burn quickly.
  • Add the salt after cooking. Salt draws moisture out of the mushrooms which, as we know, can cause a soggy texture. I recommend waiting until the mushrooms are fully cooked before adding any salt. 

How to Serve Sautéed Mushrooms and Onions

Sautéed onions and mushrooms are so incredibly versatile! They can be served as a side dish with pretty much any entree or they can be used as part of another recipe. Here are a few ideas:

White plate with sautéed vegetables.


Refrigerator: Leftover sautéed mushrooms and onions will last in an airtight container in the fridge for up to 3 days.

Reheating: To reheat leftovers, warm either in the microwave or in a sauté pan on low on the stove until heated through.

Should You Sauté Mushrooms in Olive Oil or Butter?

I prefer to use butter because it has a richer flavor, but you can definitely use olive oil too. It won’t provide the same flavor profile as butter, but it will still be delicious.

Do Mushrooms Take Longer to Sauté Than Onions?

Yes, the mushrooms will take slightly longer to cook than the onions. To work with this, we’re simply adding the onions after the mushrooms cook for a few minutes. This results in the perfect texture for both veggies!

Bowl of sautéed mushrooms and onions.

How Long Should You Sauté Mushrooms?

In total, the mushrooms will need to cook for 8-10 minutes. You’ll sauté them on their own for 4-5 minutes, then add the onion and cook for another 4-5 minutes. 

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Top down view of mushrooms and onions in a bowl.

Sautéed Mushrooms and Onions

4.8 from 8 votes
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 Servings

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  • 3 tablespoons unsalted butter
  • 1 pound baby bella mushrooms quartered
  • ¼ cup dry white wine optional
  • 1 tablespoon Worcestershire sauce
  • 1 cup white onions thinly sliced
  • 1 tablespoon garlic cloves minced or pressed (about 3 small cloves)
  • ½ teaspoon thyme dried; or substitute ½ tablespoon fresh thyme leaves
  • Salt and pepper to taste


  • Heat a large skillet over medium heat. Add the butter, and allow it to melt. Add the mushrooms, white wine (if using) and Worcestershire sauce.
    3 tablespoons unsalted butter
    1 pound baby bella mushrooms
    ¼ cup dry white wine
    1 tablespoon Worcestershire sauce
    Top down view of mushrooms cooking in a skillet.
  • Toss the mushrooms in the butter to coat, and cook until the mushrooms begin to barely soften, about 4 to 5 minutes. Add the onions and thyme, and stir to combine.
    1 cup white onions
    ½ teaspoon thyme
    Top down view of mushrooms and onions cooking in a skillet.
  • Continue to cook for an additional 4 to 5 minutes until the onions begin to soften and become translucent. 
  • Just before the mushrooms and onions are finished, add the garlic, and cook for another 30 seconds. Taste, and season with salt and pepper.
    1 tablespoon garlic cloves
    Salt and pepper
    Seasoned mushrooms and onions in a skillet.
  • Serve hot. Scroll up and see the post for tips, FAQs, and storage information.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of mushrooms and onions. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1cup | Calories: 126kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 66mg | Potassium: 618mg | Fiber: 1g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg
Recipe Rating