Mushroom and Onion Saute Recipe


4.88 from 8 votes
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This Mushroom and Onion Saute recipe goes in my essentials category if ever anything did.

Mushroom Onion Saute Recipe | ©

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.

Or better.

Mushroom Onion Saute Recipe | ©

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.

Mushroom Onion Saute Recipe | ©

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.

Mushroom Onion Saute Recipe | ©

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

4.88 from 8 votes
Mushroom and Onion Saute makes an essential addition to so many dishes – topper for hamburgers, lettuce wraps, or as a side dish.
Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes
Servings: 4


  • 2 tablespoons olive oil
  • 1 pint sliced white or portobello mushrooms, cleaned
  • 1 sweet onion, thinly sliced
  • 1/2 teaspoons kosher 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.


Calories: 115kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 308mg | Potassium: 531mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Have a great weekend!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.88 from 8 votes

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Recipe Review


  1. CE says:

    Sounds delicious! Would this be something i could add to spaghetti?

  2. K Y says:

    4 stars
    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!

    1. Robyn Stone says:

      I’m glad you enjoyed it! xo

  3. Linda Jo says:

    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?

    1. Robyn Stone says:

      Sure – Just be sure to let it cool completely before freezing. Enjoy! Thanks Linda!

  4. Emily says:

    5 stars
    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++