Sautéed Mushrooms and Onions Recipe
A simple and flavorful side dish of sautéed mushrooms and onions cooked with garlic, thyme, and a blend of butter and olive oil for a rich, savory taste. Perfect for complementing main courses or enhancing breakfast dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
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
Seasonings
- 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 and allow the butter to melt completely.
- Sauté the mushrooms. Add the sliced mushrooms to the pan, stirring them gently and cooking for 4 to 5 minutes without disturbing to allow them to brown nicely.
- Add aromatics and onions. Reduce heat to medium, then add the sliced onion, minced garlic, salt, pepper, and dried thyme to the skillet.
- Cook until tender. Continue cooking for 6 to 7 minutes, stirring occasionally until the mushrooms and onions are soft and have a lovely browned color.
- Adjust seasoning and serve. Taste and season with additional salt and pepper as desired, then serve warm as a side dish or garnish.
Notes
- Use a combination of butter and olive oil to achieve both flavor and a higher smoke point.
- Do not overcrowd the pan to ensure mushrooms brown properly instead of steaming.
- Fresh thyme can be substituted for dried thyme if available, using about 1 1/2 teaspoons.
- Try adding a splash of balsamic vinegar or soy sauce at the end for extra depth of flavor.
- To keep it vegan, substitute butter with additional olive oil or a plant-based margarine.
