Sauteed mushrooms and onions are super easy and make a delicious side dish. They are so creamy, vegan and gluten free.
I make sautéed mushrooms and onions quite regularly in my house. They're great to add to so many dishes or even great as a side dish to any meal.
I prefer to make sautéed mushrooms and onions without using any butter or cream so they are also vegan and gluten-free. I use extra virgin olive oil as a lighter healthier option and they still turn out nice and creamy!
Pair with a delicious Meat-Free Gravy and pour over for the perfect match!
Sautéing mushrooms and onions are super easy! With my simple recipe and tips, you'll achieve beautifully garlic sautéed mushrooms everytime!
Table of Contents
Ingredients to make Sauteed Mushrooms and Onions
- Mushrooms are of course the hero of the dish! Here I’ve used a mix of Swiss Brown and White Button Mushrooms. You can also add a range of different mushrooms such as portobello and wild mushrooms
- Brown onion works so well with sauteed mushrooms so I love adding them to the mixture
- Garlic because I’m a garlic girl and I love adding garlic to most dishes 🙂
- Olive oil is used to saute the mushroom mixture rather than using melted butter
- Parsley is added at the end for a pop of green colour and freshness. You can also use fresh thyme too
- You can also add a splash of white wine, soy sauce, or worcestershire sauce for extra flavor too. Balsamic vinegar also works great with sauteed mushrooms and onions, but I've kept this as a basic recipe that can be adaptable to most
How to serve Sauteed Mushrooms and Onions
Some great ways to serve sautéed mushrooms and onions are:
- Mushroom Tart
- As a Pizza topping
- On the side of eggs for breakfast / brunch
- On jacket potatoes
- Mushrooms on Toast
- As part of a stir fry / rice dish
- With mashed potatoes or baked potatoes
- In burgers
- With Pasta, such as my Pappardelle Pasta
- On the side of your favourite protein, eg Crispy Tofu, seafood, chicken or steak
- At a barbecue
- In a mushroom sauce
How to make Sauteed Mushrooms and Onions
Time needed: 15 minutes
- Prepare ingredients
Slice onion into strips and peel and dice the garlic.
Wipe mushrooms clean and slice them evenly, approximately the same thickness in size
- Time to cook
In a pan, saute onions in 2 teaspoons of olive oil over medium high heat until translucent. Then add the garlic and cook down together.
Add the sliced mushrooms and increase the temperature to the highest heat. Once mushrooms are starting to brown, add an extra teaspoon of olive oil and season with salt and pepper
Stir well and saute mushrooms and onions for an extra couple of minutes
- Serve it up
Take the mushrooms off the heat, add a handful of chopped parsley or fresh herbs and they’re ready to serve on the side of your favourite main dishes!!
Tips to Saute Mushrooms and Onions
- Adding a pinch of salt when sautéing the onions helps them caramelise and cook down without burning
- It's always great to use a range of mushrooms for different textures and flavors. Some of my favourite mushrooms are Swiss brown mushrooms, portobello mushrooms, oyster mushrooms and shiitake mushrooms
- Never wash or rinse mushrooms with water as this will make them watery and slimy. Instead, use a damp paper towel and wipe off any dirt to clean them. You can also use a cooking brush too.
- Slice mushrooms approximately the same size in thickness so they cook evenly
- Saute the onions first before adding the garlic, as the onions take longer to cook. Saute them on low - medium heat so they don't burn
- Once the mushrooms are added, increase the heat to high to ensure they saute and don't develop too much water
The onions are sauteed first as they take longer to cook compared to the garlic. The mushrooms are then added last to be sauteed
It's best to firstly not wash the mushrooms as this will make them watery and slimy. Saute the mushrooms on high heat and don't add any salt, as this will make the mushrooms watery. Only season with salt at the end once they have browned
Mushrooms take 5 to 10 minutes to be sauteed, depending on the quantity of course. You'll want them tender with a light char
You can store any leftovers in the refrigerator for up to 3-4 days. I recommend reheating for a couple of minutes in a fry pan for the best flavour rather than microwaving
More Side Dishes
- Crispy Parmesan Carrots
- Oven Roasted Vegetables
- Shirazi Salad
- Sauteed Mushrooms and Onions
- Cauliflower Steaks
More Mushroom Recipes
- Baked Feta Pasta with Mushrooms
- Shiitake Mushroom Soup
- Vegan Chicken Sandwich
- Stuffed Mushrooms
- Mushroom Carbonara
Sauteed Mushrooms and Onions
- 250 g Swiss brown mushrooms
- 150 g white button mushrooms
- 1 brown onion
- 4 garlic cloves
- 3 teaspoon olive oil
- Handful chopped parsley
- Salt and pepper to taste
- Slice onion into strips and peel and dice the garlicWipe mushrooms clean and slice them evenly, including the stems, approximately the same thickness in size
- Saute onions in 2 teaspoons of the olive oil over medium heat in a large skillet until translucent. Then add the garlic and cook down together
- Add the sliced mushrooms and increase the temperature to the highest heat Once mushrooms are starting to brown, add an extra teaspoon of olive oil and season with salt and pepperStir well and saute mushrooms and onions for an extra couple of minutes
- Take the mushrooms off the heat, add a handful of chopped parsley and they’re ready to serve on the side of your favourite main dishes and delicious meat-free gravy!