Try these sauteed mushrooms with caramelized onions and fresh herbs for a quick and easy side dish. Their savory flavor complements various proteins and will elevate your meal to gourmet status.
Recipe Science
- Mushrooms are porous and will get mushy if soaked in water. Use a damp paper towel to gently remove any debris from the cap.
- Sautéing onions in hot olive oil releases their moisture and caramelizes their natural sugars, enhancing sweetness.
- Salting the mushrooms when sauteeing quickly draws out moisture, boosting the savory taste through osmosis.
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Featured Comment 4
“Great sauteed mushrooms recipe. Outstanding taste.”—David
Why It Works
Mushrooms may seem unassuming, but once cooked, they unlock abundant savory notes and a meaty texture. Because they’re high in moisture content, I keep the pieces chunky, knowing they will shrink down. To add dimension, I first caramelize onions in the pan to add a hint of sweetness.
To boost and balance the umami state, I use ingredients like soy sauce and vinegar. It only takes a few minutes for the spongy mushrooms to tenderize and absorb the aromatic ingredients. This gourmet side dish using simple kitchen staples is ready in 30 minutes or less.
Ingredients You’ll Need
- Mushrooms: Brown mushrooms provide an intense umami flavor and heartier texture, similar to cremini mushrooms or baby portobello. Look for pieces about 1 ½ to 2-inches in size.
- Alliums: I use yellow onions because they have a pleasant balance of sweet and savory notes. Freshly minced garlic provides spice to the sauteed vegetables that mellow out once cooked.
- Soy Sauce: Soy sauce contains glutamates, and just a tiny amount enhances the mushrooms’ umami taste.
- Vinegar: A little bit of balsamic vinegar adds acidity and brightens up the dish for better balance.
- Herbs: Fresh thyme adds herbaceous aromas. Chopped parsley is added as a garnish for freshness.
- Olive Oil: The fruity-tasting oil adds a nice flavor to the cooked mushrooms.
- Butter: At the end of cooking, I coat the vegetables with melted butter for extra richness.
- Seasoning: Salt and peppers increases the savory taste of the mushrooms.
See the recipe card below for all ingredients and measurements (US and metric)
Ingredient Substitutions
- Mushroom Swaps: You can use other types of mushrooms, like white button mushrooms, baby bella mushrooms, shiitakes, sliced portobello mushrooms, or a mixture.
- Make it Gluten-Free: Use gluten-free soy sauce, tamari, or coconut aminos.
- Oil/Fat: Use vegetable oil or avocado oil for a neutral flavor. For a dairy-free alternative, use coconut oil or margarine.
- Onion Options: Add red onions, sweet onions, or shallots that have a hint of fresh garlic flavor.
- Vinegar: Add white wine or red wine vinegar, apple cider vinegar, or rice vinegar.
- Herbs: Add chopped rosemary or oregano. Garnish with chives, green onions, dill, or tarragon.
- Seasoning: Add onion or garlic powder for a roasted allium flavor. Cayenne, chipotle, or chili powder can make it spicy.
How to Saute Mushrooms
Step 1: Prepare the Mushrooms
Quickly rinse away any dirt from the surface, but don’t soak the fungi. They are very porous and will soak up the surrounding moisture like a sponge, becoming mushy if submerged in water for too long. Alternatively, use a damp paper towel to gently remove any debris from the cap.
Trim the stems, as soil may still reside on the surface. I cut them in half. They may seem large going into the pan, but they will shrink into bite-sized pieces. If they are tiny, around 1 inch, keep them whole, or larger than 2 ½ inches cut into quarters.
Step 2: Cook the Aromatics
A straightforward way to add more exciting flavors to the mushrooms is to caramelize the chopped onions. This process only takes a few minutes and will add sweetness to the dish. Yellow onions are also ideal for caramelizing, so I use them in French onion soup. Saute the minced garlic and thyme until fragrant. I cook the herbs in the hot fat to infuse their fat-soluble flavor compounds into the dish for a stronger taste.
Ingredient Chemistry: When onions are sauteed in hot olive oil, their moisture is released. After a while, their natural sugars like sucrose, glucose, and fructose start to brown. This process deepens allium flavor.
Step 3: Saute the Mushrooms
Add the halved pieces to the hot large skillet, then season immediately with salt and pepper. Stir occasionally to distribute the seasoning. This process shortens the cooking time to just 5 minutes, keeping the large pieces from decreasing too much in size. The goal is to cook the mushrooms until golden brown, with tender and juicy bites.
Step 4: Add Vinegar and Soy Sauce
Add the balsamic vinegar and soy sauce, stir, and cook until most of the liquid evaporates, about 2 minutes. Don’t worry—it won’t taste overpowering. It just boosts the natural savory flavor. These ingredients soak into the fungi, making each bite more interesting.
Step 5: Add Butter
Add the butter and stir to coat the mushrooms. Cook briefly for about 1 minute. The butter coats the vegetables, adding richness.
Step 6: To Serve
Transfer the sauteed mushrooms to a serving dish. Garnish with chopped fresh parsley right before serving.
Frequently Asked Questions
Mushrooms comprise about 85 to 90% moisture and significantly reduce in size when cooked. As the cell walls release water, the plants’ structure shrinks. They are done cooking when no longer raw and spongy in the center, yet they still retain some juiciness. Be sure to taste test as you saute. It’s possible to reduce the pieces entirely. You don’t want to end up with dried mushrooms.
Both! Saute the onions in olive oil to lightly brown the surface with a high smoke point fat. At the last minute of cooking, add the butter. This further seasons the vegetables and prevents the milk solids from burning.
Yes! For my sautéed mushrooms recipe, I salt them at the beginning of the cooking process. The sodium helps to quickly draw out the mushrooms’ moisture while flavoring the vegetable throughout by osmosis.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 9 months. Thaw the mushrooms before reheating.
Sauteed mushrooms only take 15 minutes to cook and pair well with stovetop chicken breast, as a topping for grilled burgers, or pork tenderloin.
Serve This With
If you tried these Sauteed Mushrooms, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Sauteed Mushrooms
Ingredients
- 1 pound brown mushrooms
- 2 tablespoons extra-virgin olive oil
- 1 cup yellow onion, ½" dice
- 1 tablespoon minced garlic
- 1 teaspoon chopped thyme, or ¼ teaspoon dried
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon balsamic vinegar
- 1 teaspoon soy sauce
- 1 tablespoon unsalted butter
- 1 teaspoon chopped parsley
Instructions
- Prepare the Mushrooms – Rinse and dry the mushrooms, or wipe the surface with a damp paper towel. Trim the stems and cut them into halves.
- Cook the Aromatics – Heat a large saute pan over medium-low heat. Add the olive oil. Once the oil is warm, add the onions. Saute until lightly brown and translucent, about 4 to 6 minutes. Add the minced garlic and thyme, and saute for 30 seconds.
- Saute the Mushrooms – Increase the heat to medium. Add the mushrooms, then sprinkle with salt and pepper. Saute until tender, occasionally stirring, about 4 to 5 minutes.
- Add the Vinegar and Soy Sauce – Add the balsamic vinegar and soy sauce, stir and cook until most of the liquid evaporates, about 1 to 2 minutes.
- Add the Butter – Add the butter and stir to coat the mushrooms. Cook for 1 minute. Season with salt and pepper to taste.
- To Serve – Garnish with chopped parsley.
Recipe Video
Notes
- Recipe Yield: 2 ½ cups
- Serving Size: About ⅔ cup
- Mushroom Substitutions: Cremini, baby bella, or white button mushrooms.
- Make it Gluten-Free: Substitute soy sauce with coconut aminos, Braggs liquid aminos, or gluten-free tamari.
- Make it Dairy-Free: Add margarine or plant-based butter.
- Storing: Refrigerate for up to 4 days or freeze for up to 9 months.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Ingredient Guides
14 Types of Mushrooms
Food Science
What is Umami?
Pantry Staples
David Kuckenbecker says
Great sauteed mushrooms recipe. Outstanding taste.
Jessica Gavin says
Thanks, David!
Peter Shaw says
Great recipe but why is there nutmeg in the ingredients?
Jessica Gavin says
Thanks for the catch, I’ve updated the recipe!