Sautéed Mushrooms and Onions from the Pantry

Hopefully you know by now HOW MUCH Worth keeping mushrooms. I’ve been posting lots of savory mushroom recipes lately such as these Sautéed Baby Bella Mushrooms, this Mushroom Bourguignon, this mushroom risotto AND this portobello mushroom fajitas. ALL deeply good and I only can’t get enough mushrooms in my life:)

Luckily for me, I live in the rainy PNW where mushrooms grow everywhere and are so readily available at grocery stores. Needless to say, I have LOTS of savory mushroom recipes planned for the coming months.

I used cremini/ baby bella mushrooms in this dish as well as a large sweet onion. However, other types of mushrooms and onions would work well in this dish so use what you have on hand. But, these simple brown mushrooms are the most common ones that you find at grocery stores so I surely suggest starting with those. Simple white mushrooms would also work well.

This method is truly simple but lets quickly break it down.

How to Saute Mushrooms and Onions:

When I make this dish, I like my mushrooms and onions to be lightly sautéed as opposed to deeply browned and almost caramelized. However, this dish can work both ways.

Simple heat the oil over medium heat and add in the onion. It will take longer to cook/ caramelize so you want to add that in first. I usually saute the onion for about 8 minutes but you can cook it for a solid 20-30 minutes if you want it softer and more caramelized.

Once ready, add in the mushrooms and butter and cook until the mushrooms have softened and started to turn a deeper brown color. Finally, add in the remaining ingredients and cook for another few minutes.

And that’s it! Truly simple to make but simply certainly packed with flavor! A regular at dinner likes to eat this on top of a steak but I’ve also tried it on top of grilled tofu and it was so deeply good!