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Buttery Mushrooms and Onions: A Savory Side Dish

Buttery Mushrooms and Onions

Tender mushrooms and softly browned onions are slowly sautéed in butter for a savory side dish with rich flavor and a glossy finish. Optional garlic, Worcestershire sauce or soy sauce, and fresh herbs make the classic combination even more delicious.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 tablespoons Unsalted butter, divided
  • 1 medium onion, about 1 1/2 cups Medium yellow onion, thinly sliced
  • 1 pound Fresh mushrooms, cleaned and sliced
Seasoning
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Black pepper
Optional Flavorings
  • 1 small clove Small garlic clove, minced
  • 1 teaspoon Worcestershire sauce or soy sauce
Garnish
  • 1 tablespoon parsley or 1 teaspoon thyme Fresh parsley, chopped, or fresh thyme

Method
 

Step-by-Step
  1. Wipe or brush the mushrooms clean, then slice them evenly. Thinly slice the yellow onion so it softens at the same rate and prepare the garlic and herbs if using.
  2. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the sliced onion and a small pinch of the salt, then cook for 5 to 7 minutes, stirring occasionally, until softened and lightly golden.
  3. Add the remaining 2 tablespoons of butter and the sliced mushrooms. Spread the mushrooms in as even a layer as possible so they have room to brown rather than steam.
  4. Cook for 7 to 10 minutes, stirring occasionally. The mushrooms will release liquid first; continue cooking until that liquid evaporates and the mushrooms become browned and tender.
  5. Stir in the minced garlic during the final 30 to 60 seconds, if using. Season with the remaining salt and black pepper, then add Worcestershire sauce or soy sauce if desired and cook for another 30 seconds.
  6. Remove the skillet from the heat and sprinkle the mushrooms and onions with chopped parsley or fresh thyme. Serve hot alongside your favorite main course or spoon over potatoes, rice, noodles, toast, or grilled vegetables.

Notes

Use a large skillet and avoid crowding the mushrooms; cook in batches if necessary. Add salt gradually and wait until the mushroom liquid has evaporated before final seasoning for better browning. Refrigerate leftovers in a covered container and reheat gently in a skillet.