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Easy Sautéed Mushrooms and Onions

Sautéed Mushrooms and Onions are an easy and flavorful side dish that come together in a few minutes. They make the perfect topping for steak and pair well with chicken.

One of our favorite ingredients to work with for side dishes and appetizers are mushrooms. They are easy to use and pair well with so many other foods.

We’ve use sautéed mushrooms for several other dishes like our mushroom toast appetizer, creamy mushroom chicken, and creamy mushroom sauce.

It made sense to make a stand alone sautéed mushrooms and onions side dish that can be used for steaks or chicken or as a topper for entrees.

The best thing about this dish is that it comes together quickly and requires minimal ingredients. In the time it takes for the main part of the meal to cook, these mushrooms and onions can be prepared and on the plate.

Sautéed mushrooms and onions with fresh parsley. 

How to make sautéed mushrooms and onions:

Start by melting butter in a large skillet over medium heat. Add the mushrooms, a splash of white wine (if using), and Worcestershire sauce.

Toss the mushrooms to coat in butter, and cook until they begin to soften slightly and shrink in size. This usually takes around 5 minutes depending on the heat of the pan.

*We used quartered mushrooms for our sautéed mushrooms and onions, but feel free to use halved to even sliced mushrooms if you prefer.

Add the sliced onions and thyme. Stir to combine, and continue to cook over medium heat for another 4 to 5 minutes.

Collage style photo of mushrooms cooking in a pan.

The onions will begin to soften and become translucent at their thinnest points. Just before the onions are done, adjust the heat to low, and add the garlic.

Stir to distribute the garlic, and cook until it just begins to become fragrant, about 30 seconds to 1 minute. Remove from heat, taste, and season with salt and pepper.

Serve the sautéed mushrooms and onions immediately with your favorite steak, chicken, or pork chops.

Collage style photo of mushrooms and onions cooking in a pan.

Is it better to sauté onions in butter or oil?

We prefer to sauté mushrooms and onions in butter for a richer flavor. Oil will also work but doesn’t provide the same flavor profile as butter.

How do you cook mushrooms without getting soggy?

Mushrooms naturally release a lot of liquid as they cook causing them to shrink in size. When mushrooms are cooked over low heat, the liquid doesn’t evaporate. The mushrooms end up simmering in that liquid which can cause them to become soft and soggy.

To prevent sogginess, cook mushrooms on a higher heat to allow the liquid to evaporate quickly leaving the mushrooms with a firmer exterior.

Do you wash mushrooms before sautéing?

Mushrooms tend to have dirt stuck under the caps and on the stems. Use a towel to gently brush the dirt away or give them a very quick rinse under running water.

Don’t soak the mushrooms; otherwise, they’ll absorb the water and may become soggy as the cook.

Should you salt mushrooms while cooking?

Salt draws out moisture, and that moisture can end up in the pan causing the mushrooms to get too soft. It’s best to wait until the mushrooms are fully cooked before adding salt.

Can you use canned mushrooms for this recipe?

No, we recommend using fresh quartered, halved, or sliced mushrooms to achieve the best results.

What can I use in place of thyme?

Any earthy herb will work great. Something like oregano, rosemary, or Italian seasoning would be a good replacement.
White plate with sautéed vegetables.
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 Cups
Calories: 76kcal

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  • 3 Tablespoons Unsalted Butter
  • 1 Pound Baby Bella Mushrooms quartered
  • ¼ Cup White Wine optional
  • 1 Tablespoon Worcestershire Sauce
  • 1 Cup White Onion thinly sliced
  • 1 Tablespoon Garlic minced or pressed (about 3 small cloves)
  • ½ Teaspoon Dried Thyme or 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.
  • 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.
  • 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.
  • Serve hot, and store leftovers in the refrigerator for up to 3 days.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ 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: 1g | Calories: 76kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 61mg | Fiber: 2g | Sugar: 3g
Recipe Rating