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This Mushroom and Onion Saute recipe goes in my essentials category if ever anything did.
I can’t even begin to tell you how often I pull out a skillet, toss in sliced onions and mushrooms, a little bit of olive oil, salt and pepper to go along with whatever else I’ve prepared for our meal.
Really, it couldn’t be any easier.
That’s the best thing about simple as can be recipes. You just turn to them to help finish out a meal and take it to a whole new level than if you’d not included it in the first place.
For example, I can’t remember the last time we’ve made hamburgers and not had mushroom and onion saute to go along with it.
I think that’s what they mean when they say a recipe is a staple in your family.
If I’m feeling really fancy, I’ll even toss in some fresh herbs to go along with it and amp up the flavors even more. Thyme, rosemary, or just a bit of parsley all taste delicious.
So, if you need a good essential recipe to keep on hand to take simple weeknight meals up a level or two, to top your hamburgers, or to add to your lettuce wraps, this is it.
Here’s my Mushroom and Onion Saute recipe. You’ll love it.
Mushroom and Onion Saute Recipe
- 2 tablespoons butter or olive oil
- 1 pint sliced white or portabella mushrooms cleaned
- 1 sweet onion thinly sliced
- 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fresh herbs thyme, rosemary, or parsley
- Heat butter or olive oil over medium heat in a medium skillet. Add mushrooms, onions, and salt. Cook until fork tender, about 10 minutes, stirring frequently. Stir in black pepper and fresh herbs, if using.
- Serve warm.
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Have a great weekend!
Ohhhh, so delicious.I followed SFTREAT’s advice and I used bacon grease. Such a pleasant dish. This is a meal in itself. I really like onions and mushrooms and this was a perfect recipe. Yes, my friends, this is better than chocolate.
Sounds delicious! xo
I tried it today for my housewarming party, and it was amazing! Definitely the best thing that I served and it was super easy to to. A++
I love this recipe. I’m about to make it right now but I have too many mushrooms to eat in one day. Can I freeze them after I cook them?
Sure – Just be sure to let it cool completely before freezing. Enjoy! Thanks Linda!
Instead of yellow onions I used red onions, it has a more sweeter/more savory taste. Plus thinly slicing your mushrooms into straws instead of chips helps them soak up more flavor. Good recipe overall, though!
I’m glad you enjoyed it! xo
Sounds delicious! Would this be something i could add to spaghetti?