Description
A flavorful and simple recipe for sautéed mushrooms and onions, perfect as a side dish or topping. Cooked with olive oil, butter, garlic, and herbs, this sauté brings out the natural sweetness and earthiness of the mushrooms and onions through quick pan-cooking.
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 pound brown or white mushrooms, sliced
- 1 large sweet yellow onion, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
Instructions
- Heat the fat: Add the olive oil and butter to a large skillet set over medium-high heat. Allow the butter to melt and combine with the oil to create a rich cooking fat.
- Sauté mushrooms: Add the sliced mushrooms to the pan. Stir to coat them in the fat, then sauté undisturbed for 4 to 5 minutes to allow them to brown nicely.
- Add aromatics and onions: Reduce the heat to medium. Add the sliced onion, minced garlic, kosher salt, black pepper, and dried thyme to the pan. Continue cooking for 6 to 7 minutes, stirring occasionally, until both the mushrooms and onions are soft and caramelized.
- Final seasoning and serving: Taste and adjust seasoning with additional salt and pepper as desired. Serve warm as a delicious side dish or topping for meats, sandwiches, or salads.
Notes
- Use a large skillet to avoid overcrowding, which can cause steaming rather than browning of mushrooms.
- For extra flavor, finish with a splash of balsamic vinegar or fresh herbs like parsley.
- This dish can be made vegan by substituting butter with additional olive oil or a plant-based butter.
- Make sure to slice the mushrooms and onions evenly for uniform cooking.
- Serve immediately for best texture, or reheat gently to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
