Caramelized Onions and Mushrooms – a quick and simple recipe loaded with delicious rich, earthy flavor. They’re the ideal topping or side dish with grilled steak and more.
I make these sauteed mushrooms and onions again and again because they’re easy to make, taste restaurant quality and I can whip up a batch in under 15 minutes.
Personally I haven’t found a better side with grilled steak than this. I guess that’s why it’s one of my favorite recipes.
This is an easy recipe for the best sauteed mushrooms and onions you’ll find out there and you can make it in less time than you may have thought.
WHAT’S IN CARAMELIZED ONIONS AND MUSHROOMS?
- baby bella mushrooms (can also use white mushrooms)
- yellow onion
- olive oil
- butter
- salt and pepper
- Worcestershire sauce
Optional garnish: 2 tablespoons fresh parsley, finely chopped
CLEANING THE MUSHROOMS:
There is much discussion in the food world about cleaning mushrooms and whether they should be washed or wiped (for the record, I’m a washer).
I’ve found this is the best way to clean mushrooms. However you clean them, it’s most important to dry them well. Wet or moist mushrooms will affect the caramelization process – the end game for all the flavor.
If your kitchen faucet has a ‘shower’ option lightly spray the debris from the mushrooms OR fill a large bowl with room temp water then do a quick plunge them turning to remove the dirt.
After either method, transfer them to a clean cotton towel and dry them well before you start cooking.
HOW TO MAKE CARAMELIZED ONIONS AND MUSHROOMS:
NOTE 1: I use an olive oil – butter combination for cooking. The oil keeps the butter from browning too quickly. Butter adds rich flavor you can’t get from olive oil.
NOTE 2: Add salt and pepper near the end of cooking. The salt will draw moisture from the mushrooms if you add it early and makes it hard to caramelize them.
Peel and thinly slice the onion then once the mushrooms are clean and dried well, slice the mushrooms 1/4 to 1/2″ thick.
NOTE: I prefer thin slices but if you like a thicker cut, do your thing.
To a large skillet over medium heat to medium-high heat add the olive oil and butter. Once the butter melts, swirl it around the bottom of the pan. Add the mushrooms in as much of a single layer as your skillet will allow then scatter the onions over the top.
The next part is the key to caramelizing. Let the mushrooms saute (uncovered) without stirring for 3-4 minutes.
Check them and once the bottoms are golden brown, season with salt and pepper, add the Worcestershire sauce and give it all a good stir.
Reduce to medium low – low heat and continue cooking 3-5 minutes stirring occasionally until the mushrooms reach your preferred color and the onions are tender.
Taste and adjust salt as needed then serve with steak (see other options below).
WHAT GOES WITH CARAMELIZED ONIONS AND MUSHROOMS?
Caramelized onions and mushrooms make the perfect side dish to a steak dinner but it’s also delicious with other foods:
Top burgers or pizza with sauteed mushrooms and onions.
Blend with risotto for amazing flavor.
Compliment any beef dish, including this Pot Roast.
Serve them as a side to pork chops or City Chicken (which is actually pork).
HOW TO STORE LEFTOVERS:
Any leftover mushroom mixture can be store in the refrigerator in an airtight container up to 3 days.
VARIATIONS TO THIS RECIPE:
- Substitute soy sauce or balsamic vinegar for Worcestershire sauce.
- Add fresh herbs – thyme and parsley.
- Pour in a splash of white wine.
- Red onions in place of yellow.
Enjoy!
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Caramelized Onions and Mushrooms
Equipment
- large skillet
Ingredients
- 8 ounces baby bella mushrooms sliced 1/4-1/2" thick (can sub white mushrooms)
- 1 medium onion thinly sliced
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1 tablespoon Worcestershire sauce
Optional Garnish:
- 2 tablespoons fresh parsley finely chopped
Instructions
Cleaning the Mushrooms:
- Whatever method you use to clean the mushrooms, it’s very important to dry them well. Wet or moist mushrooms will affect the caramelization process.
- If your kitchen faucet has a ‘shower’ option lightly spray the debris from the mushrooms OR fill a large bowl with room temp water and plunge them quickly, turning to remove the dirt.
- Transfer them to a clean cotton towel and dry them well before cooking.
Cooking Onions and Mushrooms:
- NOTE: I recommend adding salt and pepper near the end of cooking. The salt draws moisture from the mushrooms so if you add it early it makes it hard to caramelize them.
- Peel and thinly slice the onion then once the mushrooms are clean and dried well, slice the mushrooms 1/4 to 1/2″ thick (or thicker if you prefer).
- To a large skillet over medium - medium-high heat add the olive oil and butter. Once the butter melts, swirl it around the bottom then add the mushrooms in as much of a single layer as your skillet will allow.
- Scatter the onions over the top of the mushrooms.
- Let the mushrooms saute (uncovered) without stirring for 3-4 minutes. This is the hardest part because the tendency is to stir.
- Check them and once the bottoms are golden brown, season with salt and pepper, add the Worcestershire sauce and give it all a good stir.
- Reduce to medium low/low heat and continue cooking 3-5 minutes more, stirring occasionally until the mushrooms reach your preferred color and the onions are tender.
- Taste and adjust salt as needed then serve right away.