These sautéed mushrooms and onions are the perfect side dish or as a topping for your next steaks, chicken, burgers, sandwiches, or mashed potatoes. It comes together in a few simple steps, and it’s full of umami and bright flavors.

Mushrooms are one of my favorite side dishes. They come together so easily and they’re quite flavorful on their own. However, this sautéed mushrooms and onions recipe? 10x the flavor. Adding broth and lemon to this really kicked it up a notch and I have to stop myself from eating all of it straight out of the pan!

Overhead view of a plate of sautéed mushrooms and onions with green onion garnish and a slice of lemon.

Why You’ll Love This Recipe

It’s pretty easy to make. Sautéing the mushrooms and onions is only “hard” because it takes a couple of minutes of hands-on work.
It’s honestly so flavorful. I finish the mushrooms and onions off by cooking them in vegetable broth and between that and the lemon, it infuses so much flavor! There’s nothing bland about this dish.
It goes on everything! Put it over a steak, grilled chicken, inside of a sandwich or burger, mashed potatoes, baked potatoes, scrambled eggs, omelets, and more!

Ingredients You’ll Need

Ingredients needed to make sautéed mushrooms and onions.

butter — I use unsalted butter.
oil — I use olive oil. Feel free to use a neutral oil of your choice. The oil keeps the butter from burning!
mushrooms — you can get fancy and use shiitake mushrooms or oyster mushrooms, but I’m using sliced cremini mushrooms. I sliced my own, but you can buy them pre-sliced to save time.
salt — I use kosher salt.
onion — feel free to use what onion you have on hand. I personally prefer sweet onions for this recipe.
lemon — the lemon zest and juice of one lemon. The lemon zest adds a ton of flavor, so don’t skip it in favor of bottled lemon juice. Buy the lemon!!
broth — vegetable broth adds so much flavor to this side dish. You can also use chicken broth if that’s what you have on hand.
Worcestershire sauce — for some extra deep, umami flavor.

How to Make Sautéed Mushrooms and Onions

Set of two photos showing mushrooms added to a skillet, cooked down, then sliced onion added.

In a large skillet, heat up the butter and oil over medium heat. Once the butter has melted, add the mushrooms along with ¼ teaspoon of salt.
Cook the mushrooms, stirring occasionally, for 10 minutes.
Add the sliced onions and ¼ teaspoon of salt. Cook for 8 minutes.

Set of two photos showing garlic, lemon zest, and broth added to the skillet and cooked down.

Add the lemon zest, lemon juice, garlic, vegetable broth, and Worcestershire sauce to the skillet. Continue to cook for another 2 to 4 minutes or until most of the liquid has evaporated. Serve immediately or serve with some green onion as garnish.

Sautéed mushrooms and onions on a plate with a grilled pork chop and baked potato.

Recipe Tips and Notes

For a little bit of extra kick of heat, add sriracha sauce to the sauce.
Avoid washing mushrooms. Mushrooms tend to absorb water like a sponge. If there’s dirt on the mushrooms, you can simply brush it off. If you must wash it, be sure to pat dry the mushrooms immediately.
Don’t skip the butter and oil combination. The butter adds a richness to the mushrooms and onions while the oil keeps it from burning.
Make sure that the moisture from the mushrooms has evaporated before adding the onions in. It usually takes me 8 to 10 minutes. But if your mushrooms aren’t ready, keep sautéeing them.

Make Ahead Tips

Meal prep: once cooled, store the sautéed mushrooms and onions in an airtight container for up to 4 days in the fridge.
Freezer: I don’t recommend freezing this side dish as the texture of the mushrooms and onions might change after thawing.

Sautéed Mushrooms and Onions

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Prep Time: 10

Cook Time: 22

Total Time: 32

Servings: servings

Ingredients

1½ tablespoon butter, unsalted
2 tablespoons olive oil
1 pound cremini mushrooms, sliced
½ teaspoon salt, divided in half
1 sweet onion, sliced
1 lemon, zested and juiced
2 cloves garlic, minced
¼ cup vegetable broth, low sodium
1 tablespoon Worcestershire sauce

Instructions

In a large skillet, heat up the butter and oil over medium heat. Once the butter has melted, add the mushrooms along with ¼ teaspoon of salt.
Cook the mushrooms, stirring occasionally, for 10 minutes. Add the sliced onions and ¼ teaspoon of salt. Cook for 8 minutes.
Add the lemon zest, lemon juice, garlic, vegetable broth, and Worcestershire sauce to the skillet. Continue to cook for another 2 to 4 minutes or until most of the liquid has evaporated. Serve immediately or serve with some green onion as garnish.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Side Dish

Cuisine: American

Nutrition Disclaimer

More Side Dishes to Try

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