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!
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.
- 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.
- Add in the onions and thyme, stir to combine, then continue cooking until the onions are translucent.
- Add the garlic, cook for 30 seconds, then season with salt and pepper and serve as desired.
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:
- Spoon them over Cajun butter steak bites, cast iron pork chops, or Italian marinated grilled chicken.
- Add them to a quesadilla or grilled cheese sandwich.
- Mix them into sausage and peppers pasta, garlic parmesan pasta, or broccoli pasta.
- Use them as a topping for burgers or avocado toast, or mushroom toast.
- Serve over an omelet or frittata.
- Layer them into a lasagna.
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!
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.
Recipe Card with Ingredient Amounts and Instructions
- 3 tablespoon(s) unsalted butter
- 1 pound baby bella mushrooms, quartered
- ¼ cup dry white wine, optional
- 1 tablespoon(s) Worcestershire sauce
- 1 cup white onions, thinly sliced
- 1 tablespoon(s) garlic cloves, minced or pressed (about 3 small cloves)
- ½ tsp. 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 tablespoon(s) unsalted butter1 pound baby bella mushrooms¼ cup dry white wine1 tablespoon(s) Worcestershire sauce
- 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 onions½ tsp. thyme
- 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(s) garlic clovesSalt and pepper
- Serve hot. Scroll up and see the post for tips, FAQs, and storage information.