Sautéed Mushrooms and Onions

Sauteed mushrooms and onions in a black cast iron skillet after cooking.

A simple side dish to serve with burgers, steaks and more.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 167kcal

Author Katie G.

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
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme

Instructions

Ad the olive oil and butter to a large skillet set over medium-high heat.
Add the mushrooms to the pan, stir and saute for 4 to 5 minutes without disturbing.
Reduce the heat to medium and add the onion, garlic, salt, pepper and thyme. Cook for an additional 6 to 7 minutes, or until the mushrooms and onions are soft and nicely browned.
Season with salt and pepper to taste and serve as desired.

Notes

Substitutions: You can substitute the dried thyme with another herb like Italian seasoning, basil or herbs de Provence. You can also add bell peppers and saute until soft and fragrant.

Storing: Refrigerate extras in a shallow, airtight container for 3-5 days.

Freezing: Let cool, place in a freezer bag with as much air removed as possible, and freeze for up to 3 months. When ready to use your mushrooms and onions, they can be reheated from frozen directly in a pan over medium-high heat.

Nutrition