Sautéed Mushrooms and Onions

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

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5 from 11 votes

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

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Servings:

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.

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