Sauteed mushrooms in butter with garlic and onions.
A simple vegetarian side dish prepared in one pan.
- Mushroom - I use basic button mushrooms but you can use fresh portobello, oyster, cremini, porcini, shiitake, or chanterelle mushrooms too. Canned mushrooms can be used as well. Dried and rehydrated mushrooms are your last option but I would always recommend fresh mushrooms as a priority.
- Onion - any will do. Can be purple, white yellow or shallots.
- Garlic - fresh
- Butter - unsalted. Skip or reduce salt if you use salted butter
- Salt - any
- Black Pepper - freshly crushed for the best flavor experience
You can also flavor this mushroom side dish with more seasonings.
Another idea is to add a few drops of worcestershire sauce, or soy sauce or tabasco sauce or any other hot sauce to your mushrooms for more flavors.
Garnish with fresh green chives or parsley.
🔪 How to saute mushrooms?
Here is an overview on how to make this from scratch.
The complete recipe with US and metric measurements is located further below in the recipe card.
Chop garlic, cut onion small, slice mushroom.
Heat up a pan with butter and saute onion.
Add garlic and then mushrooms.
Saute everything and stir occasionally.
Season with salt and black pepper and cook until you are satisfied.
Garnish with greens if you like.
We enjoy the butter garlic onion sauteed mushrooms as a side dish with the main course meal.
Here are some ideas, serve it with:
- beefsteak, tenderloin, prime rib
- pasta or pasta sauce
- toast and fried egg in the morning
- mash potatoes and gravy or fried eggs (my favorite)
Store leftovers in your fridge for up to 2-3 days. I keep them in an airtight container, like tupperware.
This is a great option too when you want to make ahead your sauteed mushrooms.
You can freeze the cooked mushrooms in batches. I make batches and I just place them into freezer pouches.
Makes it easy to store over a longer period. That way you just need to reheat them again in a pan or in the microwave.
In culinary school in Europe they teach you to never wash your mushrooms. That's because some mushrooms have gils and the water gets trapped in it, reducing the quality of the mushroom too. So they recommend to either brush mushrooms or peel them. They made us peel button mushrooms. Yet, I believe that it depends on where your mushroom came from because you don't know if pesticides were used on it and in that case I recommend washing your mushrooms. Today, I tend to wash my button mushrooms because I prefer it that way.
Keep your skille with your mushrooms over a medium heat setting. Control it, it shouldn't be too low or to hot. Cooked too low, the mushrooms will turn out soggy and perhaps rubbery.
Wet and damp mushrooms cooked in oil can turn out rubbery. This is also another reason why you might not wash your mushrooms. Again, it depends if they have gils and if the water gets trapped. Also, don't over cook your mushrooms, cooking them for too long can turn them rubbery too. Pick quality fresh mushrooms. Canned mushrooms tend to be rubbery also.
For crispy mushrooms you will have to fry over a higher heat setting. A cast iron skillet can help with crispy mushrooms. For tender mushrooms, make sure that the pan is hot with the fats and then only add the mushrooms, you don't want the mushrooms to get soggy.
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Butter Garlic Onion Sauteed Mushrooms
- Chives or Parsley fresh, optional
- Prepare your fresh ingredients. Chop garlic, dice onion and slice mushrooms.
- Heat up a skillet and melt butter. Wait for it to be hot. Keep over a medium heat setting.
- Stir in onion and sauté over a medium to low heat setting. Stir occasionally. The onion should turn slightly golden brown.
- Stir in garlic and sauté for another minute or so over a lower heat setting. (or else the garlic will burn on)
- Increase the heat to medium and add the sliced mushrooms to the pan.
- Mix it it all and sauté. Stir occasionally. The mushrooms will reduce over a medium heat setting. Control the heat, it shouldn't be too low or too high.
- Season with salt and black pepper and cook until you are satisfied and it's done.
- Take from the heat, garnish with fresh chives or parsley greens if you like. Serve up hot.
- Pick a mushroom. I used regular white button mushrooms. You can use chanterelle too, porcini, shiitake or portobello.
- Use white, yellow, or purple onion or shallots. Whichever you prefer.
- You may use salted butter too but adjust the salt seasoning.
- Freshly crushed black pepper tastes the best.