Sautéed mushrooms and onions, seasoned with Italian herbs and balsamic vinegar add punch to pizzas, grilled meats, and pasta dishes. They are perfect for tucking into sandwiches and omelets.
Enjoy this hearty vegetable dish atop Cheesy Polenta or Mashed Potato Casserole for an easy vegetarian meal. Or serve it as an option at your next Sausage & Hot Dog Toppings Bar. Sautéed mushrooms and onions are incredibly versatile for all kinds of eaters!
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Mushrooms are the little black dress of the culinary world. They are perfect for any occasion: atop pizza, pasta, steak, buddha bowls, and more.
Sautéed Mushrooms and Onions take it up a notch, making for a super versatile side dish that vegans and gluten-free eaters can enjoy alongside omnivores.
Why Make This
It’s quick and easy! In less than 15 minutes, you can dish up a classic sandwich or steak topping that will rival any restaurant or your favorite take-out stand.
It’s delicious. Sautéed mushrooms and onions are served in a number of flavor profiles — and for good reason. They are super delicious any way you serve them.
It’s a great way to eat more vegetables. Packed with flavor and fiber, these veggies are good for you and they taste fabulous when you cook them up with hearty balsamic and herby seasonings.
Ingredients
Here’s what you need to make sautéed mushrooms and onions:
oil – I like to use olive oil because it’s easy for me to stock it in bulk. Serious Eats tested the flavor differences between olive and canola and didn’t find much. So use whatever oil you normally do for cooking.
onion – I use just one onion in this recipe, but you can play with the ratio of onions to mushrooms according to your preferences. Remember that you can freeze onions, so if you’ve got extra, stash some in the freezer and save yourself a few tears.
mushrooms – You can use fresh or frozen mushrooms for this recipe. If you find a great sale, remember that you can freeze mushrooms, cooked or uncooked, so feel free to make a double batch of these sautéed mushrooms and onions.
salt and pepper – So simple, but so necessary. Use whatever salt and pepper you normally keep on hand.
balsamic vinegar – One of the things that truly adds a depth of flavor to this recipe is the balsamic vinegar. It’s a great thing to jazz up sauces, but it works well in sauteed vegetables as well. You can substitute wine or another vinegar, but balsamic really gives punch and color. Be sure to use the rest of the bottle in Grilled Balsamic Pork Chops or this Balsamic Salad Dressing Recipe.
Italian seasoning – I make my own Italian Seasoning Mix. It’s easy and economical. You can use a commercial blend or even another custom blend in sautéed mushrooms and onions, like Jamie’s Spice Mix or even Herbes de Provence. If you use a seasoning mix that contains salt, hold back when you’re adding plain salt so as not to overdo things.
Step-by-Step Instructions
Here’s how to sauté mushrooms and onions:
- Heat the oil. In a large skillet over medium high heat, heat the olive oil. You want the oil to be shimmering in the skillet before you add the veg. Otherwise, they will absorb more oil than is necessary.
- Sauté the onions. Add the onions and sauté for 3 minutes, stirring occasionally.
- Add the mushrooms. Add the mushrooms and continue to cook on high for 5 minutes, stirring occasionally. Onions should become clear and the mushrooms should give up their liquid and start to brown lightly. Season to taste with salt and pepper.
- Season and cook the mushrooms and onions. Add the balsamic vinegar and and herbs and stir, scraping up any browned bits. Cook 5 minutes more on medium heat until the liquid has evaporated and the vegetables are nicely browned.
FAQs
You can use either button or baby bella mushrooms, though the former are typically cheaper, though not as long-lasting. If you buy your mushrooms whole and slice them yourself, you can save yourself a few pennies there as well.
If you buy whole mushrooms, and there is a little dirt on them still then just give them a wipe with a damp paper towel. This can be time consuming, however, so another option is to give them a quick rinse under water (do not soak them) to get them clean in a hurry. Contrary to old wives’ tales, it’s okay to get mushrooms wet.
My favorite way to serve these is a with a really good steak like this Spicy Grilled Tri Tip Recipe. They are equally delicious as a burger or hot dog topping, omelet filling, or pizza topping.
Recipe Costs
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
- oil – $0.18
- onion – $0.50
- mushrooms – $2.00
- seasonings – $0.15
- balsamic vinegar – $0.14
Shopping at a mid-range grocer at non-sale prices, one can expect to pay $2.97 for a batch of sautéed mushrooms and onions or 50 cents/serving, far, far less than you’d pay for the side dish for one person at a steakhouse!
More Great Mushroom Recipes
Sauteed Mushrooms and Onions
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 onion thinly sliced
- 8 oz mushrooms (sliced)
- salt
- black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian Seasoning Mix
Instructions
- In a large skillet over medium high heat, heat the olive oil. Add the onions and saute for 3 minutes.
- Add the mushrooms and continue to cook on high for 5 minutes, more stirring occasionally. Onions should become clear and the mushrooms should give up their liquid and start to brown lightly. Season to taste with salt and pepper.
- Add the balsamic vinegar and and herbs and stir, scraping up any browned bits. Cook 5 minutes more on medium heat until the liquid has evaporated.
Notes
Nutrition
This post was originally published on April 16, 2012. It has been updated for content and clarity.
Sand Perry
I cooked the herbs and oil and onions together. Then, I added the mushrooms and about 2 tablespoons of butter. Cut the olive oil by half and it’s delish!
Jessica Fisher
So glad you enjoyed it!
The Starving Artist
Good and cheap – just how I like it. Love the recipe and love the blog!